• 100g asparagus tips
  • olive oil
  • 300g puff pastry sheet
  • 3 tbsp double cream
  • 75g gruyère, grated
  • 100g smoked ham, torn into pieces
  • 4 small (it’s very important to use small) eggs


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Blanch the asparagus then toss in 1 tsp of olive oil and season.

  • STEP 2

    Unroll the pastry and score a line about 2cm in from the edge. Bake for 10 minutes until puffed and lightly golden.

  • STEP 3

    Mix the cream and gruyère and season. Gently push down the middle of the tart then spoon the cheese mix inside the border all over the tart.

  • STEP 4

    Lay over the ham and asparagus. Break the eggs in between the asparagus.Put back in the oven for 10-15 minutes until the eggs are just set. Season before serving.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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