Savory Egg Tart
Herzhafter Eierkuchen is a recipe with fresh ingredients from the Tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g puff pastry (frozen)
- 4 tbsp watercress
- 4 tbsp parsley
- 2 Garlic cloves
- 150 g quark
- 200 ml whipping cream (at least 30% fat content)
- 6 Eggs
- 150 g grated Bergkäse
- Salt
- Pepper (freshly ground)
- 3 tbsp white wine vinegar
- watercress (for garnish)
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Thaw the puff pastry.
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3.
Wash, dry and chop the watercress and parsley. Peel and press the garlic cloves. Mix the herbs and garlic with the quark, cream and 2 eggs, then fold in the cheese. Season well with salt and pepper.
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4.
Grease four tart tins, diameter 8-10 cm, and line with puff pastry. Spoon the filling over the pastry and bake in the preheated oven for 20-25 minutes.
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5.
For poached eggs bring 1 liter water with 2 tbsp salt and vinegar to a boil. Crack each egg into a cup and slide it into the simmering water using the cup. Poach 4-6 minutes, depending on preference.
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6.
Remove the tarts from the oven, arrange the poached eggs on top and season with freshly ground pepper. Garnish with fresh watercress and serve.
