Mini Egg Tarts with Asparagus & Tomato Recipe

Name: Mini Egg Tarts with Asparagus & Tomato
Total time: 70 min
Yield: 4
Ingredients: 400 g All butter puff pastry; 100 g Small asparagus spears; 2 Roma tomatoes; 4 whole eggs; 200 ml Double cream; 1 tsp Salt; 1 tsp Black pepper

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

medium

01:10

METHOD

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.