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80 Acres Farms | Super Punch Microgreens | Asparagus Tart | Recipes

Savory Asparagus Puff Pastry Tart

This savory egg and asparagus tart is simple to prepare, beautiful on the table, and perfect for brunch. Finished with prosciutto, goat cheese, and 80 Acres Farms SUPER PUNCH Microgreens, it brings fresh flavor, color, and elegance to any occasion.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Breakfast, Brunch
Keyword: Super Punch microgreens
Servings: 4 servings

Ingredients

  • 1 sheet frozen puff pastry thawed
  • 4 large eggs
  • 1 egg for egg wash
  • Splash of water
  • 4-5 asparagus stalks ends trimmed and cut into small pieces
  • 4-5 slices prosciutto torn
  • 1 Tbsp. goat cheese crumbled
  • ¼ cup 80 Acres Farms SUPER PUNCH Microgreens
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F. Place the thawed puff pastry on a parchment-lined baking sheet. Score a ½ inch border around the edges, being careful not to cut all the way through, then prick the center all over with a fork.
  • In a small bowl, whisk 1 egg with a splash of water to make an egg wash. Lightly brush the pastry with the egg wash. Bake for 10 minutes, until lightly puffed.
  • Remove from the oven. If the center has puffed up, gently press it down with a fork.
  • Crack the remaining eggs one at a time into a small bowl, then carefully pour each egg onto the center of the tart. Bake for 8 minutes, or until the egg whites begin to set.
  • Remove from the oven and arrange the asparagus over the tart. Return to the oven for 6-8 minutes, or until the pastry is golden brown and the eggs are cooked to your liking.
  • Top with torn prosciutto, crumbled goat cheese, salt, and pepper. Garnish with 80 Acres Farms SUPER PUNCH Microgreens and serve warm.
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