Ham, Egg & Asparagus Tart

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our local newspaper The West Australian, Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (177 g)
  • Calories 513
  • Total Fat - 34.1 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 168.3 mg
  • Sodium - 672.4 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.7 g
  • Protein - 20.6 g
  • Calcium - 227.3 mg
  • Iron - 3 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.5 mg

Step 1

Heat oven to 200C/180C fan forced.

Step 2

Blanch the aspargus then toss in 1 tablespoon of olive oil and season.

Step 3

Unroll pastry and score a line about 2cm from the edges and bake for 10 minutes or until puffed and lightly golden.

Step 4

Mix the cream and Gruyere and season.

Step 5

Gently push down the middle of the tart then spoon the cheese mix inside the border all over the tart and then lay over the ham and aspargus and then break the eggs in between the aspargus and put back in the overn for 10 to 15 minutes until the eggs are just set and season before serving.

Tips & Variations


No special items needed.

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