Individual asparagus, prosciutto, tomato tarts with poached eggs

Individual asparagus, prosciutto, tomato tarts with poached eggs
Makes 4

Prep time: 35 minutes
Cooking time: 40 minutes

Tart pastry
225g plain flour
100g cold butter, diced
Pinch salt
Cold water

Tart filling
3 medium eggs
190ml milk
50g sour cream
2 tbsp chopped parsley
16 asparagus stalks
salt & pepper
8 cherry tomatoes
5 slices of prosciutto
4 poached eggs

Method
• For the pastry, place the food processor attachment on to your Kenwood mixer.
• To this add the flour, butter & salt and blitz until you reach a breadcrumb consistency.
• At this point add 4-6 tbsp of cold water and mix until a dough is formed.
• Remove, wrap and rest in the fridge for 30minutes.

• Grease and dust 4 individual loose bottom tart tins. These tins are 10cm in diameter and 2cm deep.
• On a floured work surface, roll out the pastry and cut out 4 x 14cm discs. You may need to reroll the trimmings to get the 4th disc of pastry.
• Line the tart tins and pop back into the fridge to rest for 10 minutes.
• Preheat your oven to 180C / 160C fan / 350F / Gas 4.
• Line the tart shells with parchment paper and baking beans and blind bake for 12 minutes, remove the beans and return to the oven for a further 8-10 minutes until lightly golden brown all over.
• Remove and allow to cool.

• To make the filling, firstly to crisp up the prosciutto, put 5 slices onto a baking tray and pop into the hot oven for 5/6 minutes until crispy, remove and allow to cool. Once cold chop roughly.
• Into the bowl of your Kenwood mixer fitted with the whisk attachment, add the eggs, milk, sour cream, seasoning and whisk until combined.
• Cut the asparagus tips to size to fit into the tart shells, and chop the remaining stalks into slices.

• To assemble, into the pre-baked shell, add the asparagus slices & spears, cherry tomato halves, chopped prosciutto, chopped parsley and pour over the egg sour cream mixture.
• This goes back into the preheated oven and bakes for another 25-30minutes or until set.

• Once baked, allow to cool for 5 minutes before removing from the tins. While the tarts are resting you can poach your eggs to serve on top.
• This is a beautiful lunch or dinner dish paired with a garden salad.

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