The egg as a symbol of new life has been around for eons. The ancient Egyptians, Persians, Phoenicians and Hindus all believed that the world began with an enormous egg. The particulars vary, but most cultures around the globe use the egg as a symbol of new life and rebirth. Since many of us feel like life has started again once spring hits after the long winter, eggs are a fitting symbol for this time of year.
Historically, Christians would abstain from eating eggs along with meat during the Lenten season. It was traditional to use up all of the household’s eggs before Lent began. (Like in those rich pastries & other goodies on Fat Tuesday!) Any eggs laid during the Lenten time were boiled or pickled to preserve them so they would not go to waste. Easter was the first opportunity to eat eggs again for Christians.
This Easter, we are making a tart filled with this springtime symbol along with 2 other harbingers of spring & Easter, asparagus & prosciutto, an Italian dry-cured ham.
Egg, Asparagus & Prosciutto Tart
Asparagus, Egg & Prosciutto Tart (adapted from BHG.com)
Makes: 6 servings Time required: 1 hour
Ingredients:
- 6 eggs
- 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
- 4 tablespoons olive oil
- 1 pound fresh asparagus spears, trimmed & bias-cut into 2-inch pieces (about 2 cups)
- 2 cloves garlic, minced
- salt & pepper
- 1/3 cup crumbled goat cheese or feta cheese
- 3 scallions, chopped
- 3 slices prosciutto, about 1 1/2 ounces, torn
Directions:
Allow the eggs to stand at room temperature for 30 minutes. Preheat the oven to 400º. Line a baking sheet with parchment paper and set it aside.
Unfold the pastry onto a lightly floured work surface and roll it out into a 14 x 11 inch rectangle, trimming the sides to make even edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the prepared baking sheet, turn up the edges of the pastry where it was scored to form a rim, pinching the corners together to keep them upright and prick the bottom of the pastry several times with a fork. (Conversely, use the left over scraps of pastry to build up the edges.) Bake the pastry for about 10 minutes or until it is light golden brown. Remove it from the oven and set it aside.
Roll out the puff pastry making an edge on it to contain the add-ons.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the asparagus and garlic, cooking and stirring for 2 minutes. Season it with salt and pepper.
Saute the garlic & asparagus.
Arrange the asparagus mixture over the baked pastry, keeping it within the raised edges.
Transfer the asparagus mixture to the baked pastry.
Break the eggs, one at a time, into a small bowl, carefully pouring each whole egg onto the tart, spacing them evenly. Sprinkle the tart with salt and pepper.
Cracking the eggs into a bowl first will lessen the chance of a yolk breaking.
Bake the tart for 12 to 14 minutes or just until the egg whites are completely set and yolks begin to thicken. Remove it from the oven.
The whites should be solid & the yolks firm when the tart is done.
Sprinkle the tart with the goat cheese, scallions and prosciutto.
The prosciutto, goat cheese & scallions are added after the tart is cooked.
Here’s hoping the last of winter will melt soon! ~Linda
Asparagus, Egg & Prosciutto Tart (adapted from BHG.com)
Makes: 6 servings Time required: 1 hour
Ingredients:
- 6 eggs
- 1 sheet frozen puff pastry dough (1/2 of a 17.3-ounce package), thawed
- 4 tablespoons olive oil
- 1 pound fresh asparagus spears, trimmed and bias-cut into 2-inch pieces (about 2 cups)
- 2 cloves garlic, minced
- salt & pepper
- 1/3 cup crumbled goat cheese or feta cheese
- 3 scallions, chopped
- 3 slices prosciutto, about 1 1/2 ounces, torn
Directions:
Allow the eggs to stand at room temperature for 30 minutes. Preheat the oven to 400º. Line a baking sheet with parchment paper and set it aside.
Unfold the pastry onto a lightly floured work surface and roll it out into a 14 x 11 inch rectangle, trimming the sides to make even edges. Using a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the prepared baking sheet, turn up the edges where it was scored to form a rim, pinching the corners together to keep them upright and prick the bottom of the pastry several times with a fork. (Conversely, use the left over scraps of pastry to build up the edges.) Bake the pastry for about 10 minutes or until it is light golden brown. Remove it from the oven and set it aside.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the asparagus and garlic, cooking and stirring for 2 minutes. Season it with salt and pepper. Arrange the asparagus mixture over the baked pastry, keeping it within the raised edges.
Break the eggs, one at a time, into a small bowl, carefully pouring each whole egg onto the tart, spacing them evenly. Sprinkle the tart with salt and pepper. Bake it for 12 to 14 minutes or just until the egg whites are completely set and yolks begin to thicken. Remove the tart from the oven. Sprinkle it with the goat cheese, scallions and prosciutto.