I love tarts for breakfast, lunch or dinner with salads. They are simple to make, yet have an elegant look. This recipe works very well for brunch, especially Easter brunch. There is nothing more beautiful or inspiring than using fresh seasonal produce.
The filling for this recipe comes from Danielle Walker’s cookbook, Against all Grain, Celebrations. If you haven’t checked out any of Danielle Walker’s cookbooks, you are missing out. Everything I have have made from her books is delicious and healthy.
*Note: I’ve adapted the recipe for the filling a tad bit to work with the ingredients we had.
Ingredients for the Tart
- 12 tablespoons cold butter (cubed)
- 1/4 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 egg yolks
- 2 tablespoons cold water
- In a food processor, combine the flour and confectioners’ sugar and pulse until well combined. Add the butter, egg yolks, and water, and process until the dough forms a ball.
- Dump onto a surface dusted with flour and shape into a flat disk. Place in the center of an 7 x 11-inch rectangular loose-bottom pan and press evenly over the bottom of the pan with your fingers, then work the dough up the sides with your thumbs making sure that the finished edge is flat. Chill for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Once chilled, line the dough with parchment paper and fill with dried beans. Bake in the preheated oven for 12-14 minutes.
- Remove the beans and paper, return to the oven, and bake additional 8-10 minutes, until the pie dough is firm. Let cool and make the filling!
Ingredients for the Filling
- 2 tablespoons olive oil
- 1 pound asparagus, trimmed and cut diagonally into 1/2-inch pieces
- Juice from half a lemon
- 2 cloves garlic (minced)
- 1/2 cup sour cream
- 6 eggs
- salt and pepper to taste
- 6 ounces of prosciutto, cut into ribbons
- 2 tablespoons of fresh chives (chopped)
- 5-6 sugar snap peas, split open (optional)
- Heat olive oil in a skillet over medium-high heat. Add asparagus and saute for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes, until asparagus is crisp-tender.
- Remove from the heat and squeeze half a lemon over it. Season with salt and pepper.
- Spread 1/2 cup of sour cream on the bottom of the crust and sprinkle a little bit of salt and pepper over it. Spoon in the asparagus mixture.
- Gently crack the eggs on top, spacing them out evenly. Sprinkle with salt and pepper and bake until the egg whites are set and the yolks are still soft, about 15-18 minutes.
- Remove from the oven and sprinkle with the prosciutto, chives, and sugar snap peas. Serve warm and enjoy!