Green Vegetable Tarts with Poached Eggs
Green Vegetable Tarts with Poached Eggs
- Preparation time 15 mins
- Serves 6 people
- Download as PDF
- Publication
Ingredients
- 6 eggs
- 500g broad beans – or frozen beans with outer skin removed
- 1 small leek, washed and sliced
- ½ bunch fresh asparagus, trimmed and blanched
- 50g sugar snap peas, topped, tailed and blanched
- 1 cup baby spinach leaves
- ¼ cup fresh coriander leaves
- 1 tbsp olive oil
- ¼ tsp grated fresh ginger
- ¼ tsp sesame oil
- Cracked pepper to garnish
Homemade Tart Cases
You have the option to either purchase or make the tart cases. Store bought "Vol au vent" cases are used in the imagery.
- 250g plain flour
- 200g cold unsalted margarine, chopped
- ½ cup plain yoghurt
Method
Homemade Tart Cases*
- Place the flour in the blender, add chopped margarine and blend till it resembles breadcrumbs. Add the yoghurt and blend briefly. Turn onto a floured bench and knead together.
- Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out and cut into desired shapes. Place into greased tart cases or muffin tins and blind bake in a pre-heated (200˚C) oven for 10-12 minutes or until firm and lightly golden. Cool and store in an air-tight container till ready to use.
Vegetable Tart Filling
- To prepare the broad beans, shell the beans from the pods and blanch in a pot of boiling water for 2 minutes, drain and refresh immediately. Gently peel the outer skin to reveal the bright green bean.
- Heat a pan over medium heat and add the olive oil, add the leeks and ginger, allow to gently soften. Increase heat and quickly add the prepared asparagus and sugar snap peas.
- When heated through, add the spinach and allow to wilt slightly. Stir through coriander leaves and season with sesame oil. Remove pan to a warm place whilst you prepare the soft egg.
- Bring about 5cm of water with 1 teaspoon of vinegar to the boil in a shallow pan, then reduce the heat to a low simmer. Crack each egg onto a saucer and then gently slide it onto the water. Allow to cook for 3 minutes, until the white has set and the yolk is just set and soft inside. Remove with a slotted spoon and drain on a paper towel.
- Assemble the tart by filling cases with pre-prepared vegetables and placing the soft egg on top. Sprinkle with cracked pepper.
Notes
*You can also use store bought pastry tart cases. The tart casings used in the image are store bought.
