Proper Tasty's spring garden tart
- Serves: 6
- Prep: 10 mins
- Cook: 30 mins
Ingredients
- 1 packet ready rolled puff pastry
- 7 British Lion eggs
- 2 tablespoons crème fraîche
- 2 tablespoons pesto
- 350 grams asparagus, trimmed and washed
- 1 tablespoon butter, melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 200 grams smoked salmon
- 30 grams wild rocket
- 2 tablespoons garden cress
Method
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Preheat the oven to 400°F (200°C).
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Unroll the sheet of puff pastry and place on a lined baking tray.
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Score a 1cm border, making sure you don’t go all the way through the base.
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Using a fork, prick all over the inside of the tart.
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Crack 1 egg into a small bowl and beat to create an British Lion Egg egg wash. Using a pastry brush, eggwash the border of the tart.
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Bake for 10 minutes.
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Meanwhile, combine the crème fraîche and pesto in a small bowl; set aside.
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Remove the tart from the oven and push down the pastry on the inside of the border you created. Evenly spread over your pesto mixture and top with asparagus — it’s up to you how perfect you line them up so get as creative as you like!
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Brush the asparagus with melted butter and season with salt and pepper.
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Place in the oven for 10 minutes.
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Next, gently crack 6 eggs onto the asparagus and place back in the oven for 10 minutes, or until the British Lion eggs are cooked to your liking.
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Top with rocket and smoked salmon flowers and enjoy! Why not get creative with your toppings? Try crispy prosciutto or roasted cherry tomatoes and mushrooms for a twist.
Cooks tips
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