Spring Vegetable Tart
A crisp puff pastry tart of asparagus, snap peas and tomatoes topped with poached eggs.
Ingredients
For 4 servings
- 1 piece sheet puff pastry
- 200 g asparagus, in pieces
- 200 g sugar snap peas, halved
- 150 g cherry tomatoes, halved
- 14 g olive oil
- 30 g dill, chopped
- 30 g chives, chopped
- 25 g parmesan, grated
- 4 piece eggs
- 15 g white vinegar
- 28 g butter
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 400 kcal
- Protein
- 18 g
- Carbs
- 41 g
- Fat
- 18 g
Allergens: Egg, Gluten, Milk, dairy, eggs, gluten, sulphites
Estimated from ingredient data.
Method
Heat the oven to 200°C. Lay the pastry on a lined tray, score a border and prick the centre.
Toss the asparagus, snap peas and tomatoes with the oil, herbs and seasoning and arrange within the border.
Sprinkle with parmesan and bake for 15–18 minutes, until golden and crisp.
Poach the eggs in simmering water with the vinegar for 3–4 minutes.
Brush the tart border with melted butter.
Top the tart with the poached eggs, season and finish with extra herbs.
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