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Egg Tart

Egg Tart

An easy and tasty recipe perfect for a brunch: try this egg tart, prepared with cress, chives and cheese.

20 July, 2018
Average: 1.7 (23 votes)

Type of dish

Dietary Consideration

serves for


total time

1 HR 15 MIN


for the dish
Puff pastry
400 g, frozen, defrosted
All purpose flour
for the work surface
for blind baking
30 g
All purpose flour
30 g
1/2 l
Egg yolks
60 g, grated, e. g Emmental
1 punnet, some set aside
1 bunch, finely chopped, to garnish
Wine vinegar
4 tbsp, white


How to prepare a delicious egg tart

Heat the oven to 200°C (180°C in a fan oven), gas 6 and grease a tart dish.

Roll out the pastry onto a floured work surface to fit the tart dish.

Place the pastry into the prepared dish creating an edge.

Place baking paper on top and sprinkle with legumes. Bake for 25 min.

To make the sauce, heat the butter in a pan and stir in the flour.

Add the milk and allow to boil for 5 min stirring continuously.

Season with salt and ground black pepper, remove from the heat and leave to cool slightly.

Mix together the egg yolks and cheese and fold into the white sauce along with the cress and chives.

Remove the tart from the oven and take off the legumes.

Pour the sauce over the pastry and bake for a further 10 min.

To make the poached eggs bring 2 litres water plus the vinegar to the boil.

Carefully crack the eggs onto a ladle and allow them to slip into the simmering water.

Cook on a low heat for around 5 min then remove the eggs with a draining spoon and place on top of the hot tart.

Garnish the tart with the remaining cress and season with salt, ground black pepper and nutmeg.

Serve immediately.

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