Puff pastry tart with eggs, asparagus and crème fraîche

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.