/Mini Egg Tarts with Asparagus & Tomato Recipe
Mini Egg Tarts with Asparagus & Tomato recipe

Mini Egg Tarts with Asparagus & Tomato Recipe

These delightful and delicious mini tarts are perfect for a light lunch or brunch. Bursting with fresh flavours from the asparagus and tomato.





  • Step 1.

    Preheat oven to 180°C / 160°C fan / Gas Mark 4.
  • Step 2.

    Roll out the pastry and use it to line a mini tart tin. Place in the fridge to chill.
  • Step 3.

    Blanch the asparagus in boiling water for 2 minutes, then drain. The chop into inch long pieces.
  • Step 4.

    In a bowl, whisk the eggs and cream. Chop the tomato into quarters. Add the tomato and asparagus to the egg mixture, season with salt and pepper.
  • Step 5.

    Pour the egg mixture into the tart shells. Fill to just below the edge of the pastry.
  • Step 6.

    Bake for 15-20 minutes, or until the filling is firm and golden.
  • Step 7.

    Serve warm or at room temperature, alongside a salad.


  1. 400 gAll butter puff pastry

  2. 100 gSmall asparagus spears

  3. 2 Roma tomatoes

  4. 4 whole eggs

  5. 200 mlDouble cream

  6. 1 tspSalt

  7. 1 tspBlack pepper

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