Asparagus Tart with Eggs
A fresh asparagus tart with eggs is a recipe featuring crisp ingredients from the quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 package of rolled puff pastry (400 g, from the refrigerated section)
- 500 g Green Asparagus
- butter
- Salt
- freshly ground pepper
- 6 Eggs
- Vinegar
Instructions
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1.
Roll out the puff pastry and cut it in half lengthwise. Grease a baking sheet and place the pastry halves on it. Preheat the oven to 200°C. Wash, trim, and cut off the woody ends of the asparagus; blanch in plenty of boiling salted water for about 8 minutes. Drain.
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2.
Melt 1 tablespoon butter, brush the pastry sheets with it, and top with the asparagus. Brush the asparagus with a little more butter and season with salt and pepper. Place the baking sheet in the hot oven and bake the tart for about 20 minutes until golden brown.
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3.
Meanwhile, crack the eggs and gently slide them into a cup. Bring 500 ml water to a boil, add 4 tablespoons vinegar and a pinch of salt. Slowly drop each egg into the vinegar-water mixture and poach for 3 to 4 minutes. Remove with a slotted spoon and drain.
