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I can’t get enough pastry this week. I just can’t. Sweet tarts, savoury, small little leftover bits crisped with peanut butter and a drizzle of maple syrup, to have on top of sweet raspberries mixed with coconut cream. That was awesome. Today, I decided I wanted a tart for lunch, with a whole meal in it. Pastry as a plate, a crisp flaky gorgeous one.

I have made puff pastry before, but not today. And not often. It is a faff. (I respect, admire and worry about home cooks who frequently make it). I used shop bought which made this speedy and not very challenging at all. One of the first of the seasons bright tomatoes, a joyful yellow one bursting with sunshine. Some stout asparagus spears in pancetta straight jackets, crisped to submission, a pert egg and a light cover of cheese with the intention of gently covering the yolk so that it didn’t blister in the heat and giving it an extra layer of magic. A little chilli just to wake it all up. On top of that some crisped kale, because you have to.

Very simple and it looks impressive. Give it a blast!

Asparagus, Pancetta, Egg and Tomato Tart

Preperation Time: 10 minutes

Cooking Time: 18 minutes

Serves: per person

Asparagus, Pancetta, Egg and Tomato Tart

The perfect summer tart!

Ingredients

  • 1 x sheet shop bought puff pastry (all butter if you can get it)
  • 1 large tomato (I used a gorgeous yellow one)
  • 2 eggs
  • 3 asparagus spears
  • 3 x slices pancetta (or ham or bacon - sliced thin if you can)
  • a little grated cheddar or parmesan
  • a handful of kale, torn from the stem
  • a little light oil like rapeseed or sunflower oil
  • 1 egg for egg wash
  • sea salt and a little mild chilli

Method

Preheat your oven to 200 deg C.

Place a side plate on the pastry and cut a circle around it. Remove the excess pastry and save in the fridge wrapped in greaseproof paper for another use.

Score a line in the pastry an inch in from the edge. Don't cut right through. Beat one egg with a fork and brush only the one inch border.

Put in the oven on a sheet of greaseproof paper for 6-8 minutes until the edge is browning and it has all puffed up.

Press down the centre with your fingers (if too hot use some kitchen paper or clean tea towel). Arrange a circle of tomatoes around the edge. Crack an egg into the centre. Season with a little sea salt and chilli.

Break the tough ends of the asparagus (just bend it and it will snap - no need to do this for asparagus tips). Wrap in the pancetta, bacon or ham and put to the side of the egg.

Cover the yolk with some cheese and scatter some around the tart - not too much, just a light covering.

Put back in the oven for 3 minutes.

Add a little oil to the kale and some salt and chilli (paprika if you don't want the heat), and toss gently.

Take the tart out of the oven and put the kale around it on a single layer (or put it on another baking sheet if you don't have enough room).

Put back in the oven for approximately five minutes. You want the egg to be set but to still have a wobble (unless you prefer it cooked through).

Remove to a plate gently and serve with the crisped kale on top.

How good is that?! Enjoy!

http://eatlikeagirl.com/summer-tart-asparagus-pancetta-egg-tomato/

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Niamh

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