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    Saturday, February 13, 2016

    Egg, ham and asparagus tarts Recipe

     Egg, ham and asparagus tarts Recipe


        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


        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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    Item Reviewed: Egg, ham and asparagus tarts Recipe Rating: 5 Reviewed By: Mrs. Chef
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