It is picnic and Christmas party season. This recipe is an oldie but a goodie. Perfectly portable and a wonderful “bring a plate” option.
It utilizes bread instead as pastry to form a more nutritious and simple pastry case. You can fill these tarts your choice of veggie fillings but asparagus & mushroom are a classic combo. I was lucky enough to have premium swiss brown mushrooms and both green and purple asparagus.
Egg & Bread Tarts with Asparagus & Mushroom
1 teaspoon olive oil
12 slices of fresh soft rye/wholemeal sliced bread
2 bunches asparagus
small handful basil leaves
1/4 teaspoon garlic granules
1/4 teaspoon dried mixed Italian herbs
ground black pepper
6 free-range organic eggs
extra olive oil for greasing pan
Finely slice and sauté the mushrooms with the olive oil for 5-10 minutes.
Cut the crusts off the slices of bread and roll out flat with a rolling pin (one at a time).
Lightly grease a 12 muffin pan and line each opening with a slice of bread.
Cut the asparagus spears into 2cm pieces.
Distribute the chopped asparagus and sautéed mushrooms evenly between the bread cups.
Finely slice the basil and distribute over the top of the veggies.
Sprinkle over the garlic, dried herbs and black pepper.
Lightly beat the eggs and pour into each bread cup.
Bake for 15-20 minutes at 180degC or until the egg is just firm.
Allow to cool for 5 minutes before removing from the pan.