Asparagus and Mushroom Pastry

Vegetarian puff pastry tarts topped with caramelised onions, mushrooms, tender asparagus, and a baked free-range egg.

Vegetarian Mushrooms Asparagus Pastry Brunch

Estimated Nutrition

Calories

621.6

kcal / serving

2486.4 kcal total

Carbs

52.7g

per serving

210.6 g total

Fat

38g

per serving

152 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

ready rolled

CondimentsSauces

Dairy

small cube

piece

Eggs

free range

NutsSeeds

clove

Garlic

chopped

OilsFats

Olive Oil

Vegetables

bundle

Asparagus

stems trimmed

piece

Red Onion

finely sliced

400

Mushrooms

assorted types

Method

Preheat the oven to 200°C.

Blanch or steam asparagus for 3 minutes and cool in cold water.

Divide pastry into four pieces and score a 1cm border on each.

Sauté onion and garlic in butter and oil for 30 minutes until caramelised.

Add mushrooms, vinegar, and sugar to the pan and cook for 2 minutes.

Spoon the mixture onto the center of each pastry piece.

Bake for 20 minutes then top with asparagus and one egg per pastry.

Bake for 8 more minutes and serve with salt and pepper.