Puff pastry tart with eggs, asparagus and crème fraîche
This puff pastry tart is a real treat for lovers of rich and flavorful dishes! It combines Quebec eggs with tender asparagus, red onion, and sautéed mushrooms, all bound together with crème fraîche and enhanced with a hint of thyme.
Ingredients
- 15 ml (1 tbsp) of olive oil
- 1 container of sliced white mushrooms (227 g)
- 1/2 small red onion, sliced
- 8 to 10 asparagus spears cut into pieces
- Salt and pepper to taste
- 1 block of frozen puff pastry (400g), defrosted
- 125 ml (1/2 cup) of 40% fresh cream
- 5 ml (1 tsp) chopped fresh thyme
- 4 eggs
- 250 ml (1 cup) of grated Gruyère cheese
Steps
- Preheat the oven to 205 °C (400 °F).
- In a large skillet, heat the oil over medium heat. Cook the mushrooms, onion, and asparagus for 2 to 3 minutes. Season with salt and pepper. Remove from the heat and let cool slightly.
- On a floured work surface, roll out the puff pastry into a rectangle measuring 43 cm x 27 cm (17 in x 10 2/3 in). Fold the edges of the rectangle slightly towards the center to form a border.
- Place the puff pastry on a baking sheet lined with parchment paper. Prick the pastry in a few places with a fork.
- In a small bowl, mix the crème fraîche with the thyme.
- Spread the cream over the puff pastry. Distribute the vegetables over the pastry, then carefully crack the eggs over the pastry, spacing them apart. Sprinkle with Gruyère cheese.
- Bake for 25 to 30 minutes, until the pastry is golden brown and the cheese is melted and bubbly.
- Remove from the oven. Cut into 28 bite-sized pieces.
