Tomato Asparagus Tart
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • ½ carton Mushroom and Spinach Egg Creations Liquid Whole Eggs
  • 1 box pastry dough
  • ½ bunch asparagus
  • 1 tbsp chives, chopped
  • 4 mushrooms, sliced
  • 10 grape tomatoes (yellow & red)
  • Handful baby spinach
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp parmesan cheese
  1. Preheat the oven to 400 degrees F.
  2. Using thawed pastry dough, spread over parchment paper on a baking sheet into the shape of a rectangle, creating a lip around the edge.
  3. Spread a layer of spinach, asparagus, chives, mushrooms and tomatoes over the pastry.
  4. Sprinkle minced garlic, salt and pepper over the top and fold the edge of the pastry slightly up and over the fillings to hold the eggs in.
  5. Pour half of a carton of whole liquid eggs over the pastry evenly.
  6. Cook in the oven for 40 mins or until golden brown on the pastry edges. You may need to fold in the pastry using a spatula along the edges once cooking to ensure the eggs remain in the tart.
  7. Sprinkle with parmesan before cutting into small slices and serve warm as a brunch meal or appetizer.
Recipe by This Lil Piglet at