• 320g light puff pastry
  • 12 cherry tomatoes
  • 150g taleggio, sliced
  • 4 eggs
  • 1 tbsp chopped flat-leaf parsley

To serve

  • 1 egg, beaten
  • 1 pack cherry tomatoes on the vine, roasted


  1. 1

    Preheat the oven to 200°C/gas mark 6. Cut the puff pastry into 4 equal rectangles then place on a flat baking sheet and score a border into each tart roughly 2mm deep. Bake for 6 minutes until just puffed up. Remove the layer of pastry in the middle that has puffed up, making sure you still have a layer of pastry on the base and the border is in place. Leave to cool.

  2. 2

    Halve the tomatoes and arrange them around the insides of the pies. Arrange the taleggio between the tomatoes and create a space in the middle to place the eggs. Break an egg into a small bowl and place in the middle of the pie, then sprinkle with the parsley.

  3. 3

    Brush with beaten egg and bake for 12-15 minutes until the egg is just set. Serve with roasted cherry tomatoes.

Nutritional Details

Each serving provides
  • Energy 2202kj 526kcal 26%
  • Fat 36.1g 52%
  • Saturates 17.4g 87%
  • Sugars 4.6g 5%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 938kj/224kcal

Each serving provides

12.4g carbohydrate 1.4g fibre 8.4g protein

Also in these Scrapbooks

Back to top