Asparagus and Egg Tart with Smoked Salmon

• Seafood

  • 70 g Smoked salmon

• Produce

  • 130 g Asparagus

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 1 tbsp Goat cheese

Found on livinglou.com

Ingredients

• 1 sheet frozen puff pastry, thawed
• 130g / 4.5 oz asparagus, trimmed
• 1/2 tsp olive oil
• 1/8 tsp salt
• 4 eggs
• 70g / 2.5oz smoked salmon
• 1 tbsp crumbled goat cheese
• Freshly cracked pepper

Directions

• Preheat oven to 400F.
• Score a 1/2 border around the edges of puff pastry and prick all over with a fork. Bake for 10 minutes.
• Remove from oven, and gently press down pastry if it has puffed up. Arrange asparagus on top of pastry. Brush with olive oil and sprinkle with salt. Roast for 10 minutes and remove from oven.
• Carefully break the eggs, one at a time, into a small bowl or dish, then gently pour each egg onto the tart. Repeat with remaining eggs. Bake for 10-12 minutes or until egg whites are cooked and yolks reach desired doneness.
• Remove from oven, carefully arrange smoked salmon on top and crumble with goat cheese, freshly pepper and a sprinkle of salt to taste. Cut into four pieces and serve.