Asparagus-Prosciutto Tart

Submitted by dojemi

"Another wonderful luncheon or light dinner recipe from Redbook. Their instructions suggest preparing the asparagus one day; the filling the next day; and the phyllo the next day to simplify prep time."

 

• Ready In: 1hr 24mins
• Ingredients: 10
• Serves: 6

ingredients

• 453.59 g asparagus
• 113.39 g prosciutto
• 236.59 ml minced scallion
• 9.85 ml oil
• 8 lightly beaten eggs
• 113.39 g grated parmesan cheese
• 118.29 ml half-and-half
• 1.23 ml ground black pepper
• 4 phyllo pastry sheets
• butter, melted

directions

1. Cut asparagus into 1 inch pieces and cook in boiling water 2 minutes; drain.
2. Cut prosciutto into thin strips and cool in a nonstick skillet until crispy.
3. ,5 minutes; remove from skillet.
4. Cook scallions in oil in same skillet until softened, 2 minutes.
5. Combine asparagus, prosciutto, scallions, eggs, cheese, half-and-half and black pepper in a large bowl; cover and refrigerate.
6. Brush phyllo sheets with melted butter and overlap in a 10 inch pie plate; pour in egg mixture.
7. Bunch edges of phyllo around rim of pie and bake at 350 degrees until set, 40 to 45 minutes.