Egg, ham and asparagus tarts Recipe
Ingredients
3 small pita breads, split
100g butter, melted
200g leg ham, finely shredded
1 leek, white part only, halved, thinly sliced
2 teaspoons wholegrain mustard
100g fresh ricotta
2 egg yolks
60g (3/4 cup) grated parmesan
6 eggs
1 bunch asparagus, trimmed, halved, stalk end halved lengthwise
Flat-leaf parsley sprigs, to serve
Method
Step 1
Preheat oven to 190C. Brush cut side of pita with half the butter. Line 6 x 12cm pie pans with pita, buttered-side up. Line pita with baking paper and fill with dried beans or rice. Bake for 10 minutes or until light golden. Remove beans and baking paper.
Step 2
Meanwhile, heat remaining butter in a small frying pan over medium heat. Add ham and cook, stirring, for 3 minutes. Add leek and cook, stirring, for 8 minutes or until leek is soft. Cool.
Step 3
Combine mustard, ricotta, egg yolks and half the parmesan in a bowl. Season with salt and pepper. Spoon the ricotta mixture into the pita shells and place the ham mixture around the edges of the shells to form a well. Crack an egg into each well and top with asparagus. Scatter with remaining parmesan and bake for 20 minutes or until whites of eggs are set but yolks remain runny.
Step 4
Scatter with parsley to serve.
Ingredients
3 small pita breads, split
100g butter, melted
200g leg ham, finely shredded
1 leek, white part only, halved, thinly sliced
2 teaspoons wholegrain mustard
100g fresh ricotta
2 egg yolks
60g (3/4 cup) grated parmesan
6 eggs
1 bunch asparagus, trimmed, halved, stalk end halved lengthwise
Flat-leaf parsley sprigs, to serve
Method
Step 1
Preheat oven to 190C. Brush cut side of pita with half the butter. Line 6 x 12cm pie pans with pita, buttered-side up. Line pita with baking paper and fill with dried beans or rice. Bake for 10 minutes or until light golden. Remove beans and baking paper.
Step 2
Meanwhile, heat remaining butter in a small frying pan over medium heat. Add ham and cook, stirring, for 3 minutes. Add leek and cook, stirring, for 8 minutes or until leek is soft. Cool.
Step 3
Combine mustard, ricotta, egg yolks and half the parmesan in a bowl. Season with salt and pepper. Spoon the ricotta mixture into the pita shells and place the ham mixture around the edges of the shells to form a well. Crack an egg into each well and top with asparagus. Scatter with remaining parmesan and bake for 20 minutes or until whites of eggs are set but yolks remain runny.
Step 4
Scatter with parsley to serve.
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