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Filo, Asparagus & Egg Tart with Prosciutto and Crème Fraîche

Once upon a time, there was a package of ready to use filo sheets in my fridge. I hadn't really planned on using it in any particular way, just bought it on a whim. After a very exciting weekend celebrating Carlos' birthday, I was left exhausted and frankly, not in the mood to cook. I know crazy right?

So I basically took a few fridge staples from my fridge and began assembling one of the most delicious tarts I have ever made. Super easy, healthy and best of all...ready in 25 minutes. I always have soup in the fridge for whenever hunger strikes, you know like at 3 am during a Netflix binge, so I served this alongside. It was perfect. Light yet warm and comforting. What can be better than that on a brisk Autumn day?

Filo, Asparagus & Egg Tart with Prosciutto and Crème Fraîche

Serves 6

Total time 25 mins.

1 Package fresh filo sheets

220g. Fresh asparagus, cut in half, bottom stems discarded

300 ml. Crème Fraîche

100 ml. Extra virgin olive oil or melted salted butter ( I used olive oil)

7 Free-range eggs, 6 whole and 1 beaten to brush pastry later.

5 Slices of Proscuitto, roughly torn

1 leek, white part only, thinly sliced

1/2 lemon, zest and juice

120g. Freshly grated Parmesan cheese ( feel free to substitute with your favourite, Cheddar works too)

Fresh thyme, to taste

Salt and pepper to taste

Chilli oil to drizzle once served, optional

  1. Preheat oven to 205°C (401°F)

  2. Line a cookie sheet with parchment paper and brush with olive oil. Working quickly, add a sheet of filo and brush with oil, using two sheets if needed to cover the sheet pan in a single layer.

  3. Keep sheets of filo coved with a damp towel whilst working, to prevent them from drying out.

  4. Keep brushing oil and laying sheets atop each other, until all are used. Don't worry if they overhang sheet pan.

  5. In a small bowl, combine crème fraîch, juice, zest, salt and pepper to taste. Spread over filo sheets.

  6. Scatter on leek and cheese.

  7. Arrange asparagus spears in a pretty pattern all over.

  8. Throw on Proscuitto.

  9. Now carefully crack the 6 eggs onto the tart spacing evenly.

  10. In a small bowl beat the 7th egg and set it aside.

  11. Place in the centre of the preheated oven and bake for 10 minutes.

  12. After 10 minutes, lower the temperature to (180°C ( 356°F), and brush the edges with a beaten egg. Bake for 10 more minutes.

  13. Serve immediately with more fresh pepper chilli oil and a sprinkling of fresh thyme leaves.


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