Summer Tart: Asparagus, Pancetta, Egg & Tomato

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
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6 ratings

Prep Time: 10 minutes

Cook Time: 18 minutes

Yield: per person

Asparagus, Pancetta, Egg and Tomato Tart

The perfect summer tart!


  • 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


  • 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!



    Written by Niamh
    Cooking and travelling, and sharing it all with you.