Fried egg tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead 200 g flour, 100 g butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a tart mould (26 cm Ø) with removable base and dust with flour. Cut open the freezer bag, dust lightly with flour and roll out approx. 4/5 of the dough on top of it until round (approx. 30 cm Ø). Line the mould with the dough, prick the base of the dough several times with a fork and chill the mould for approx. 30 minutes

2. 2

   For the sauce, melt 50 g butter in a saucepan. Stir in 50 g flour and sauté briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt, pepper and nutmeg

3. 3

   Clean and wash the broccoli and cut it into florets from the stalk. Depending on the size, cut the florets in half or in slices. Blanch in boiling salted water for about 1 minute. Cut ham into short strips

4. 4

   In the meantime, pre-bake the tart in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Mix the sauce and 1 egg until smooth. Coarsely grate cheese and stir into the sauce. Spread ham and vegetables on the pre-baked base. Pour the sauce evenly over them

5. 5

   Form the remaining dough into a roll (approx. 3 cm Ø) and cut into approx. 36 slices. Spread the slices of dough slightly overlapping on the edge of the tart. Bake on the lower rack at the same temperature for 35-40 minutes. 5-10 minutes before the end of the baking time, break 4 eggs and spread them on the tart

6. 6

   Leave the finished tart to cool on a cake rack for 5-10 minutes. Sprinkle with parsley and paprika powder and serve

Nutrition Facts

KCAL
270 kcal

CARBS
17 g

FATS
17 g

PROTEINS
11 g