From the kitchen: Asparagus, Prosciutto & Caramelized Onion Tart
Most of the time, the recipes I share with you are planned out and well researched. I spend time piecing together the flavors and styling in my head. I write down the ingredients and designate a page in my notebook for each new post. Everything is very methodical. But sometimes, I open my fridge to grab almond milk for my morning cereal and serendipity takes over. My eyes notice the bright green asparagus peeking out behind the milk. I remember that I have puff pastry dough sitting in the freezer. I go to see if we have my favorite aged cheese in the drawer. We do. But not only that, there’s leftover prosciutto that friends brought over to have with wine last Sunday. I scan our counter for an onion. We have three.
All of a sudden, my Honey Nut Cheerios turns into the most amazing prosciutto wrapped asparagus and caramelized onion breakfast tart this girl could ever want. Good morning, indeed.
Asparagus Prosciutto & Caramelized Onion Tart (adapted from Food Network)
- 12 asparagus spears, trimmed
- 12 slices prosciutto (about 1/3 pound)
- 1 sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 1/2 cups grated aged gouda
- 1 large onion, sliced
- 2 large eggs
- 3 tablespoons whole milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Wrap each asparagus spear with prosciutto. set aside.
Preheat the oven to 400 degrees F.
In a large skillet, melt butter in the olive oil over medium-high heat. Add the onion and a pinch of salt and pepper, cook stirring constantly until the onions are golden brown, about 20 minutes.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the cheese, eggs, milk, and a pinch each of salt and pepper in a bowl until combined. Top puff pastry with caramelized onions and cheese mixture evenly, leaving a 1-inch border on all sides. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Serve warm or at room temperature.