This dish makes a great light spring breakfast or brunch.
I’m first to put my hand up and say that when I’m at a market I often get a little excited and buy more veg than I need. Too often I find a sad looking bunch of asparagus in the back of the crisper. A whole bunch of asparagus is great for this recipe, but whatever veg you have lying around is fine.
I always have spring onions in the fridge, they cook much quicker than regular onions and have a sweet flavor.
I’m all about fresh vegetables but peas are the exception. Having a pack a peas in the freezer is great and can lift a meal that you’re cooking using left overs.
If you have a little bit of milk and a little bit of cream, you can mix them and use both.... Read more.
Pre-heat your oven to 180C. Take the filo pastry from the packet and lay flat on the bench. Cover with a tea towel to stop it from drying and going brittle. Take 1 sheet of the pastry and use a pastry brush to lightly coat the pastry with melted butter. Gently lay the second sheet over the buttered sheet. Repeat until all five sheets of pastry are buttered and stuck together, but don’t butter the top sheet.
Trim the edges so it’s nice and even. Cut the pastry in half, length-ways then into thirds so there are 6 squares. Lightly spray a muffin tin with some spray oil. Press the squares of pastry gently into the muffin tin. Press down so it creates a cup of pastry.
Cut three paper muffin liners in half, and place one inside each cup of pastry. Fill each cup with some baking beads or rice. Place into the oven and bake for 8 – 12 minutes till the pastry is golden brown and crisp.
Remove the paper liners and gently take the pastry cups out and leave to cool. The pastry cups will keep for about 3 days in an air tight container.
A mixture of soft herbs and flowers makes a great, vibrant, tasty garnish. Whatever you have growing in the garden or left over in the fridge. Things like chervil, fennel tops, dill, mint, nasturtium flowers and leafs, marigolds and pansies are great.
Defrost the peas and crack the eggs into a bowl. Whisk together and add the milk or cream.
Finely slice the asparagus and spring onion. The finer you slice them the further they go. A large heavy-based, non stick fry pan is best for cooking eggs, but what ever you have will do the job. Place the pan on a medium heat. Add the butter and a small splash of olive oil.
Once the butter has melted, add the peas, asparagus and spring onion. Stir well and cook for 2 minutes. Pour in the egg mixture and use a spatula to keep the eggs moving over a medium heat to give them a silky soft result. They should take about 3 – 5 minutes to cook. I like to leave them a little runny, as the eggs will keep cooking slightly, even when you turn off the heat. Crumble the feta or grate your cheese and mix through.
Place the tart shells on a plate and fill with the egg mixture - a little over-flowing the side of the tart looks great. Sprinkle with the herb and flower mix and drizzle with a little olive oil. Serve straight away.
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