Asparagus and Poached Egg Puff Tarts with Parmesan and Basil

Golden puff pastry tarts layered with lemony cream cheese and asparagus, topped with a perfectly poached egg and parmesan.

Vegetarian Healthy Asparagus Pastry Brunch

Estimated Nutrition

Calories

477.5

kcal / serving

2865.2 kcal total

Carbs

23.7g

per serving

142.1 g total

Fat

34.1g

per serving

204.4 g total

Protein

19.8g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

Dairy

200

Cream Cheese

low-fat

piece

Egg

beaten, to glaze

piece

Egg

for poaching

Parmesan

made into shavings

Fruits

0.25

piece

Lemon

finely grated zest only

GrainsCereals

pinch

Plain Flour

for dusting

NutsSeeds

pinch

Sea Salt

flaked

pinch

Black Pepper

freshly ground

handful

Basil

small leaves

OilsFats

drizzle

Extra Virgin Olive Oil

optional

Vegetables

piece

Asparagus

medium spears

Method

Line a large baking tray with baking parchment.

Roll out puff pastry on a floured surface to a 28x30cm rectangle and cut into six 10x14cm rectangles.

Refrigerate pastry rectangles on the tray for 20 minutes to firm up.

Preheat oven to 220°C (200°C fan) and mix cream cheese with lemon zest and seasoning.

Mark a 1cm border on each pastry piece, prick the centers with a fork, and brush borders with beaten egg.

Spread cream cheese inside the borders and top each with five 10cm asparagus spears.

Bake for 18-20 minutes until the pastry is puffed and golden brown.

Simmer eggs in 4cm of water for 3-4 minutes until whites are set but yolks remain soft.

Place a poached egg on each tart and garnish with parmesan, basil, salt, pepper, and olive oil.