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pesto asparagus tarts with poached egg

Pesto Asparagus Tarts with Feta & Prosciutto


  • Author: Melissa-Smith
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 - 40 minutes
  • Yield: 18 tarts 1x

Description

To make these fun appetizers, layer whipped feta cream with asparagus on puff pastry squares, wrap them up and pop them in the oven. Once golden brown and beautiful, top each square with sliced prosciutto & pesto and if you’re feeling extra? A gooey poached egg.


Ingredients

Scale

Whipped Feta

  • 8 ounces feta cheese
  • 4 ounces cream cheese
  • 1 lemon, zested
  • freshly cracked black pepper, to taste
  • 1 egg

To assemble:

  • 2 sheets puff pastry
  • 18 stalks of asparagus, shaved
  • chili flakes, to taste
  • Olive oil, for drizzling
  • 1 egg, for egg wash
  • Additional toppings: sliced prosciutto, pesto, poached eggs, chopped tender herbs

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a food processor, whip together the feta, cream cheese, lemon zest, black pepper and 1 egg until smooth. Set aside.
  3. Working with one sheet at a time, roll the puff pastry to 1/16th inch thick. Cut the dough into 9 equal sized squares.
  4. Dollop about 2 tablespoons of the whipped feta onto the middle of each puff pastry piece, then spread until about ½ inch from the edge.
  5. Top with shaved asparagus (about 1 asparagus per tart). If the asparagus are too long, just cut in half and layer as usual. Drizzle with olive oil and a pinch of red pepper flakes.
  6. Make the egg wash. In a small bowl, whisk the egg with a few tablespoons of water and a pinch of salt until smooth.
  7. Using a pastry brush, brush the bare edges of the pastry with egg wash.
  8. Fold the edges over, (however you like, get creative!) and press down to adhere. Brush the outside of the puff pastry with the egg wash.
  9. Place on a parchment lined sheet pan and bake for about 20 minutes. They will be golden brown and a bit puffy when they’re done.
  10. Top each tart with a spoonful of pesto, sliced prosciutto and a poached runny egg. Finish with a light drizzle of olive oil, black pepper and tender herbs (if using).

Notes

To poach an egg, bring a saucepan of water and a few tablespoons of mild vinegar to simmer. Crack an egg into a fine mesh strainer to get rid of the super liquidy whites, and then drop into the water for 3 1/2 – 4 minutes. Scoop out with a slotted spoon and serve! The whites should be set, but the yolks still gooey.

  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: tart, spring recipe, summer baking recipe, summer appetizer, breakfast ideas, brunch, summer breakfast, puff pastry, easy spring potluck