Asparagus Puff Pastry Tart with Poached Egg, Citrus & Herb Salad
Servings: 4
An elegant vegetarian brunch tart with puff pastry, asparagus, feta, fresh herbs, poached egg, arugula, radish, citrus, and pistachios.
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Ingredients
- 1 sheet puff pastry thawed
- 1 bunch asparagus trimmed
- 1 tablespoon olive oil
- 1/3 cup crumbled feta or goat cheese
- 2 tablespoons fresh dill parsley, or chives, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 egg beaten, for egg wash
Poached Eggs
- 4 large eggs
- 1 tablespoon white vinegar
- Sea salt to taste
- Black pepper to taste
Citrus Herb Salad
- 4 cups arugula or mixed tender greens
- 4 radishes thinly sliced
- 1 grapefruit or orange peeled and segmented
- 2 tablespoons pistachios roughly chopped
- 1 tablespoon fresh mint dill, or parsley
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Pinch of sea salt
- Black pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place puff pastry on the baking sheet and score a 1/2-inch border.
- Prick the center lightly with a fork and brush the border with beaten egg.
- Toss asparagus with olive oil, salt, pepper, and lemon zest.
- Arrange asparagus inside the pastry border and sprinkle with cheese and herbs.
- Bake for 18–22 minutes, until puffed and golden.
- Toss arugula, radishes, citrus, pistachios, herbs, olive oil, lemon juice, honey, salt, and pepper.
- Bring water to a gentle simmer and add vinegar.
- Poach eggs for 3–4 minutes, until whites are set and yolks are soft.
- Top each tart portion with a poached egg.
- Finish with herbs, salt, and black pepper.
- Serve with citrus herb salad.
Notes
For easier serving, use soft-boiled eggs instead of poached eggs. Keep puff pastry cold before baking for the best flaky texture.