Summer vegetable & quail’s egg tart recipe | Good Food
A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs
Ingredients
- 300g ciabatta bread mix
- 3 tbsp rapeseed oil plus extra to serve
- 140g frozen peas defrosted
- 85g full-fat cream cheese
- 140g soured cream
- 1 large egg beaten
- 3 shallots finely chopped
- ¼ tsp golden caster sugar
- 400g (unpodded weight) broad beans
- 6-8 baby leek
- 8 asparagus tips
- 6-8 quail’s eggs
- small handful pea shoots to serve
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