Puff Pastry Breakfast Egg Tart

Step 1

Preheat oven to 400 F.

Step 2

Allow Puff Pastry  to defrost on counter, about 15-20 minutes or so. While Puff Pastry is defrosting, prep other ingredients.

Step 3

Heat olive oil in a small skillet over medium heat. Add sliced shallots. Cook until soft, stirring occasionally, about 5 minutes. Set aside.

Step 4

Open Puff Pastry up on a parchment or silicone lined baking sheet. Cut about a ½ inch strip off of each side. Now place those strips on top of the new edges of the pastry, to form a raised edge. Beat 1 egg and brush the edges of the pastry with the egg. Using a fork, poke holes all over the rest of the pastry.

Step 5

Bake pastry for 15 minutes. Remove from oven and let cool about 5 minutes.  If the pastry is puffed up too much in the center after the 5 minutes, gently just push it down with a fork.

Step 6

Sprinkle the fontina all over the Puff Pastry, while creating 4 wells where you will place the eggs. Tear the prosciutto into strips and place around the wells you’ve created with the cheese. Crack one egg at a time into a small bowl and then carefully slide into the wells. This will help the egg from spreading too much. Scatter the asparagus and shallots around the eggs as well. Season with cracked black pepper. Bake 10-15 minutes until egg whites are set and yolk is to desired consistency.