I I love pastry pies. The ease of canceling the paper, spreading it with something delicious and gives it a quick period in the oven, and dinner has almost cooking itself. This difference, with the base of the olive -dye cream cheese, asparagus and eggs also work for dinner as at the weekend. If you are a spicy pepper, the chips of hot pepper (or, in fact, the fresh pepper slices) will not be dispersed.
Asparagus tart with Tapeenade and eggs
Preparatory 15 minutes
Cook 20 minutes
Serving 4
320 g Ready puff pastry (Ideally all butter)
150 grams of full fat cheese
3 hydration TSP olive olive Tainade – I love Pilaso
400 g Asparagus
1 TSP olive oil
Sea salt chips
4 Medium egg
1 TSP milking hot pepper chips (My choice)
Heat the oven to 220 ° C (200 ° C)/425 F/GAS 7. With a sharp knife, record boundaries throughout the 2cm pastries from the outer edge.
Mix the cream cheese and Tapeenade in a small bowl, then spread this throughout the pastries to the registered borders.
Get rid of or cut the wooden ends of the asparagus, lift the spears in a bowl, add olive oil and half a tablespoon of salt, and throw to a coat. Arrange the spears throughout the pastries, spray on the oil from the bowl, then bake for 15 minutes.
Tart out of the oven, and make four holes And chicks in eggs. Transfer the oven to 200 ° C (180 ° C)/350 F/GAS 4, then bake a tart for another six minutes, until the egg whites are set and the egg yolk is laid on top but still soft for the touch – you should be a runny inside (you prefer to avoid, if you prefer to avoid formulas.
A scattering tart with some sea scale salt and hot pepper chips, if you use, immediately serve.
