Puff pastry tarts with poached eggs and asparagus
Total time1 h Preparation and possible waiting 30 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation and possible waiting 30 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch
30 to 60 minutes
Method
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Cut pastry into four rectangles. Beat one egg, brush edges and fold them in to form tarts. Prick centres with a fork and brush with egg.
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Bake on baking parchment at 180°C for 20 minutes until golden.
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Trim asparagus, cut into lengths and sauté in oil for 5 minutes. Stir in flour for 2 minutes.
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Gradually add stock and cook, stirring, for 10 minutes until sauce thickens. Taste and adjust salt.
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Poach four eggs in gently simmering water for 4 minutes until whites are set; drain. Fill tarts with asparagus sauce and place one egg on each with parsley.
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Lékué 45 mm silicone pastry brush
Brush pastry with egg, milk or oil and grease baking tins.
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