Instructions:

Prepare the Filling:

In a frying pan, add a splash of olive oil, then sauté the onion and garlic until golden. Add the asparagus and cook for 2-3 minutes. Season with salt and pepper, then set aside to cool slightly.

Make the Egg Mixture:

In a bowl, whisk the eggs with the cream and milk. Add the grated Parmigiano Reggiano, season with salt and pepper, and whisk until combined.

Assemble the Tart:

Brush the cake tin with butter and line it with puff pastry, cutting off any excess. Place a small amount of the asparagus mixture, along with the ricotta and prosciutto, on top of the pastry. Pour the egg mixture over the filling, ensuring the ingredients are well distributed. Sprinkle saffron over the top for extra flavor and color.

Bake the Torta Salata:

Preheat the oven to 220°C (425°F). Bake the tart for 18-20 minutes or until the top is golden and the filling is set. Once done, remove from the oven and let it cool slightly.

Serve:

Garnish with fresh basil leaves before serving. This tart can be served hot or at room temperature, making it a great option for picnics or family meals.

Variations & Substitutions:

Vegetarian Version: Skip the prosciutto and add more vegetables, such as spinach or mushrooms.

Dairy-Free Option: Use a dairy-free puff pastry and replace the cream and ricotta with plant-based alternatives.

Meat Alternatives: Swap prosciutto with cooked chicken or bacon for a different flavor.

Tips:

If you're in a rush, you can use pre-made puff pastry to save time.

For extra flavor, sprinkle some herbs like thyme or rosemary into the filling.

Let the tart sit for a few minutes before slicing to help the filling set.