Eat Recipes

Asparagus, Prosciutto, Brie Cheese, Egg and Thyme Tarts

Crispy golden puff pastry, creamy oozing French brie cheese, salty crisp prosciutto and fresh green asparagus topped with a free range egg – what’s not to love!

These simple tarts are delicious for breakfast, brunch, lunch or dinner and take no time to make.


2 sheets of puff pastry

1 bunch of asparagus, trimmed ad stems halved lengthways

2 free range eggs

4 thin slices of prosciutto

100 grams of French Brie cheese, finely sliced

4 fresh thyme sprigs, leaves removed

1/4 of a cup of milk


  1. Pre-heat oven to 180C (350F).
  2. To make the tarts, take two square sheets of puff pastry. Place on a baking paper lined oven tray in a diamond shape. Add brie slices to the middle of the pastry, layer on top with prosciutto and halved asparagus stems. Top with a free range egg and sprinkle with thyme leaves.
  3. Carefully take each side of the pastry and wrap together like a parcel. Brush pastry with milk and place in oven.
  4. Bake for 15 – 20 minutes until the pastry is golden and the asparagus is cooked through. Remove from oven and season with salt and pepper. Serve and enjoy!

Love pastry and want more? Click here for our Tomato and Ricotta Tarts and here for our Bacon, Egg and Roasted Tomato tart recipe.

14 comments on “Asparagus, Prosciutto, Brie Cheese, Egg and Thyme Tarts

  1. This tart looks AMAZING and delicious! Tart me up!

  2. Pingback: Tart Me Up! | Beauty CANDY

  3. You’re making me hungry!

  4. Genius!

  5. Wow! That looks amazing!

  6. Can’t wait to make it; ingredients are going on the shopping list!

  7. Looks amazing, simple and great photos. I’ll have to try.

  8. Pingback: Eat: Tomato, Ricotta, Feta and Thyme Tarts

  9. Pingback: Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl -

  10. Definitely on my ‘to be cooked” list for 2022!

    • eatliveescape

      We hope you love them, they are very easy and delicious!

  11. Aerikson

    Love this recipe and how easy it is to make. In the future, I would leave out the egg as it ends up with a dry yolk. I also find that the puff pastry I use needs to be baked at a higher temperature.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: