Egg, mushroom and pesto tarts

Cooking Eggs Egg, mushroom and pesto tarts

This tart is a great choice whether its for breakfast, lunch or dinner! Egg, mushroom and pesto taste divine together on the golden pastry base.

Lables: Fish free Shellfish free Soy free
  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Cut each pastry sheet in half to make 4 rectangles. Place 2 pieces of pastry on each prepared tray. Fold edges over on all sides to form a 1.5cm border, pressing firmly to secure. Using a fork, prick bases all over (see note). Carefully crack 2 eggs onto each tart base. Top with onion, tomato and parmesan. Season with salt and pepper. Bake for 15 minutes or until filling has set and pastry is puffed and golden.
  3. Meanwhile, heat oil in a large frying pan over high heat. Add mushrooms. Cook for 5 minutes or until golden and any liquid has evaporated. Season with salt and pepper.
  4. Serve tarts topped with mushrooms, pesto and rocket.

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2 sheets frozen puff pastry, partially thawed
8 eggs
1/2 small red onion, cut into thin wedges
150g cherry tomatoes, halved
1/3 cup grated parmesan or vegetarian hard cheese
1 tbsp extra virgin olive oil
200g button mushrooms
200g swiss brown mushrooms, quartered
1/3 cup basil pesto
Baby rocket, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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