Asparagus and poached egg puff tarts with parmesan and basil

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 6

A simple method for perfect poached egg is to have just a little water barely bubbling in a sauté pan then simply slide in the eggs and leave them to cook for a short while. The stiller water and the gentleness of adding them to the pan means that the eggs stay intact giving you an egg with a perfect poach.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


For the tarts

  • plain flour, for dusting
  • 500g/1lb 2oz puff pastry
  • 200g/7oz low-fat cream cheese
  • ¼ lemon, finely grated zest only
  • flaked sea salt and freshly ground black pepper
  • 30 medium asparagus spears
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)

For the topping

  • 6 medium free-range eggs
  • 25g/1oz parmesan, made into shavings with a potato peeler
  • good handful small basil leaves
  • drizzle extra virgin olive oil (optional)

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