Individual Asparagus, Prosciutto, Tomato Tarts with Poached Eggs by Shane Smith
| Serves: 4 | Chef: Shane Smith | Category: Tarts | Course: Starter | Machine: Mixer | Total time (min.): 75 |
If you are looking to add a touch of exoticism to your dinners, then this recipe is an absolute must. This fresh and fragrant pastry dish is perfect for alfresco dining on those warm summer evenings with friends. Try using both yellow and red cherry tomatoes to add a touch of colour.
Ingredients
For the tart pastry:
- 225g plain flour
- 100g cold butter, diced
- Pinch salt
- Cold water
For the tart filling:
- 3 medium eggs
- 190ml milk
- 50g sour cream
- 2 tbsp chopped parsley
- 16 asparagus stalks
- salt & pepper
- 8 cherry tomatoes
- 5 slices of prosciutto
- 4 poached eggs
Tools
- Titanium Chef Patissier XL
Method
For the pastry:
- Place the food processor attachment on to your Kenwood mixer.
- To this add the flour, butter and salt and blitz until you reach a breadcrumb consistency.
- At this point add 4-6 tbsp of cold water and mix until a dough is formed.
- Remove, wrap and rest in the fridge for 30minutes.
- Grease and dust 4 individual loose bottom tart tins. These tins are 10cm in diameter and 2cm deep.
- On a floured work surface, roll out the pastry and cut out 4 x 14cm discs. You may need to reroll the trimmings to get the 4th disc of pastry.
- Line the tart tins and pop back into the fridge to rest for 10 minutes.
- Preheat your oven to 180C / 160C fan / 350F / Gas 4.
- Line the tart shells with parchment paper and baking beans and blind bake for 12 minutes, remove the beans and return to the oven for a further 8-10 minutes until lightly golden brown all over.
- Remove and allow to cool.
To make the tart filling:
- Firstly to crisp up the prosciutto, put 5 slices onto a baking tray and pop into the hot oven for 5/6 minutes until crispy, remove and allow to cool. Once cold chop roughly.
- Into the bowl of your Kenwood mixer fitted with the whisk attachment, add the eggs, milk, sour cream, seasoning and whisk until combined.
- Cut the asparagus tips to size to fit into the tart shells, and chop the remaining stalks into slices.
To assemble:
- Into the pre-baked shell, add the asparagus slices & spears, cherry tomato halves, chopped prosciutto, chopped parsley and pour over the egg sour cream mixture.
- This goes back into the preheated oven and bakes for another 25-30minutes or until set.
- Once baked, allow to cool for 5 minutes before removing from the tins. While the tarts are resting you can poach your eggs to serve on top.
- This is a beautiful lunch or dinner dish paired with a garden salad.