Asparagus, parma and egg tart

So in case you haven't thought about tomorrow's breakfast yet, here's one for you!
When Olive magazine first came out a few months ago I wasn't really that impressed. In my opinion it was too much "me too!" and none of the inventive cooking, less- used ingredients or just classics of other regions I've seen in other magazines like the Australian Gourmet Traveller or Elle à table. However, I seem to find myself cooking more and more recipes out of this magazine and have changed my opinion quite a bit, since, even if they're on the simple side, not one of the recipes has disappointed me so far. Unlike other magazines, where the ingredients are often not all mentioned in the list, the cooking time is over- or underestimated, etc.
Last Sunday's breakfast was out of olive - a tart, or more of a pizza of puff pastry lined with parma ham which crisps up nicely, topped with asparagus and eggs sunny-side up. A bit like a fry-up pie, only finer ingredients. Easy to make, very delicious, perfect recipe for a late breakfast or a light lunch.

Asparagus, parma and egg tart
(serves 3)

375 g puff pastry
1 bundle asparagus (ca. 250 g)
6-8 slices parma ham
4 eggs (1 beaten)

Roll the pastry onto a baking tray and brush with the beaten egg. Put in the oven at 220 C and bake for 15 minutes until puffed up and browning at the edges. In the meantime, cook the asparagus until tender, ca. 3-5 minutes, then refresh in cold water and set aside. After taking the pastry out of the oven, prick the dough with a fork to deflate and arrange the asparagus on top. Crack open the remaining eggs over the tart and return to the oven for about 8 minutes until set, then serve immediately.

Comments

[Pascale]

Hello Jo,
Looks really good. Is Olive a british magazine ?

[johanna]

yes, it is. and they have a website: www.olivemagazine.co.uk. I'll put the link in the post, thanks for making me aware!
jo

[isabelle]

bonjour!

just curious...what do you think of "delicious" magazine?
i think i had a similar experience with it as you did with olive...though i liked it right away. not super fancy food, but everything i make out of it tastes really great...and not so simple that the recipess are not inspirational.

they have "olive" over here in paris, at the WH Smith, for a price. i'll check it out next time i'm there.

i'll say it again, i love your blog! very inspirational!

[johanna]

bonjour isabelle, i agree, I was a bit set back with the amount of "british classics" they put on at the beginning - not really my type of food, I have to say. And I also have grown really tired of Jamie Oliver, nice as he may be, he does not inspire me any more. But I simply LOVED their cheesecake special recently, every single one looks fantastic, I must try one soon! So, I keep buying delicious and it's growing on me...

[alex]

mmmmmmmmmmmmmmmmmmmmmmmh das sieht total lecker aus!!!

[Silverlock]

US afficiado here - what American ham would substitute for parma? And where does it go in the recipe - lined with the tart pastry or after, under the eggs? This sounds DELECTABLE, but as it's a mother-in-law who'll be sharing brunch, I'd prefer not to guess.