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Egg, ham and asparagus tarts
Egg, ham and asparagus tarts
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Transform Christmas leftovers into exciting new meals and get creative with festive flavors.
Ingredients:
  • 3 small pita breads, split
  • 100g butter, melted
  • 200g leg ham, finely shredded
  • 1 leek, white part only, halved, thinly sliced
  • 11.80 gm wholegrain mustard
  • 100g fresh ricotta
  • 2 egg yolks
  • 60g (3/4 cup) grated parmesan
  • 6 eggs
  • 1 bunch asparagus, trimmed, halved, stalk end halved lengthwise
  • Flat-leaf parsley sprigs, to serve
Instructions:
  • Preheat oven to 190C. Spread pita halves with a generous amount of butter. Place buttered-side-up in 6 x 12cm pie pans. Top with baking paper and weigh down with dried beans or rice. Bake until lightly golden, about 10 minutes. Discard beans and paper before proceeding.
  • In a small frying pan over medium heat, melt the remaining butter. Add the ham and cook for 3 minutes while stirring. Then add the leek and continue to cook and stir for 8 minutes until the leek is soft. Allow the mixture to cool.
  • In a bowl, mix mustard, ricotta, egg yolks, and half of the parmesan. Season with salt and pepper. Fill pita shells with ricotta mixture and create a well around the edges with the ham mixture. Crack an egg into each well, top with asparagus, sprinkle with remaining parmesan, and bake for 20 minutes until egg whites are set yet yolks are still runny.
  • Garnish with fresh parsley before serving.

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