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🍰 Savory Puff Pastry Tarts with Poached Egg

774 kcal · 30 min · 4 servings

Ingredients

• 300 g puff pastry (frozen)
• 4 tbsp cress
• 4 tbsp parsley
• 2 garlic cloves
• 150 g quark
• 200 ml whipping cream (min. 30% fat content)
• 6 eggs
• 150 g grated mountain cheese
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• cress (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Let the puff pastry thaw at room temperature.
3. 3. Thoroughly wash the cress and the parsley.
4. 4. Shake the herbs dry.
5. 5. Finely chop the cress and the parsley.
6. 6. Peel the garlic cloves.
7. 7. Press the garlic.
8. 8. Mix the chopped herbs and garlic with the quark.
9. 9. Stir the cream into the quark mixture.
10. 10. Add two eggs to the mixture.
11. 11. Fold the cheese into the filling.
12. 12. Season the filling generously with salt.
13. 13. Season the filling generously with pepper.
14. 14. Grease four small tart molds (8-10 cm in diameter).
15. 15. Line the molds with the puff pastry.
16. 16. Fill the tarts with the quark mixture.
17. 17. Bake the tarts in the preheated oven.
18. 18. Bake them for 20 to 25 minutes.
19. 19. Put one liter of water into a pot.
20. 20. Add two tablespoons of salt to the water.
21. 21. Add vinegar to the water.
22. 22. Bring the water to a boil.
23. 23. Crack the eggs individually into small cups.
24. 24. Let the eggs slide from the cup into the simmering water one by one.
25. 25. Poach the eggs for 4 to 6 minutes.
26. 26. Adjust the cooking time to your personal preference.
27. 27. Take the tarts out of the oven.
28. 28. Place the poached eggs on top of the tarts.
29. 29. Grind fresh pepper over the eggs.
30. 30. Season the eggs with salt to taste.
31. 31. Garnish the tarts with fresh cress.
32. 32. Serve the tarts immediately.

Nutrition per serving

• kcal: 774
• Protein: 30 g · Fett/Fat: 61 g · Carbs: 27 g