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Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)










Spring is just starting  here in the Southern hemisphere.
But even the mornings are very cold. 
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
 And these roses were brought to me( 10 years ago) by a lady who lived close our house  and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are   simple and delicious individual tarts  with a mustard sauce and  egg inside that is baking in the oven. Are really  delicious.
I love to serve  with  asparagus and some salads.


A big hug to all and have a nice weekend!

Source :Victoria magazine








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Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan  heat olive oil over medium heat.
Add shallot and cook stirring  occasionally until is tender. Add mustard, salt cheese and cream .
Continue  to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet  and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.


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The little tarts ready for oven














En español
Tartas con huevo al horno y ensaladas












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