1. Preheat and Prepare the Puff Pastry

• Preheat your oven to 400°F (200°C).
• Roll out the puff pastry on a lightly floured surface into a rectangle to fit your baking tray.
• Transfer the pastry to a parchment-lined baking sheet.
• Use a knife to score a border about 1 inch from the edges (without cutting all the way through).
• Lightly prick the center area with a fork to prevent excessive puffing.
• Brush the outer border with olive oil or melted butter for a golden crust.

2. Add the Cheese Layer

• In a small bowl, mix ricotta cheese with Parmesan and a pinch of salt and pepper.
• Optionally stir in Dijon mustard for a tangy base layer.
• Spread this mixture evenly within the scored border of the pastry.

3. Arrange the Toppings

• Lay asparagus spears evenly across the cheese layer, trimming if necessary.
• Add torn prosciutto pieces between the asparagus for even distribution.
• Bake for 15–18 minutes, or until the pastry is puffed and lightly golden.

4. Add the Eggs

• Carefully remove the tart from the oven and create small wells in the toppings.
• Crack one egg into each well. Return the tart to the oven.
• Bake for another 7–10 minutes, until egg whites are set but yolks are still slightly runny.
• Season eggs with salt, pepper, and any optional spices.

5. Garnish and Serve

• Once baked, let the tart rest for 5 minutes.
• Sprinkle fresh herbs over the top and slice into 6 portions.
• Serve warm or at room temperature with a side salad or fresh fruit.