You can't go wrong with the flavours really, sweet well caramelised onion, sautéed mushrooms cooked with fresh herbs and butter, creamy ricotta filling, garnished by the pretty purple rosemary flowers and yellow tarragotn flowers. Follow me on instagram if you love a bit of egg porn and would love to see the flowing egg yolk dripping down the tart. Happy brunching!
Difficulty: Medium
Time: 1 hour
Serves: 2
Ingredients
63 Degree Eggs
- 2 large eggs
Tart Shell
- 1 sheet of short crust pastry thawed
Caramelised Onion
- 3 brown onions sliced
- 1 tbsp balsamic vinegar three leaves
- salt
- pepper
Sautéed Mushrooms
- 10 Swiss flat mushrooms (6 whole, the rest sliced)
- 10 Swiss brown mushrooms sliced
- 1/2 tsp tarragon finely chopped
- 1/2 tsp rosemary finely chopped
- 1/2 tsp lemon thyme finely chopped
- 1 clove garlic minced
- 1 tbsp oil
- salt
- pepper
- 2 tbsp butter
Herbed Ricotta
- 3 heaped tbsp ricotta cheese
- 1/2 tsp lemon thyme finely chopped
- 1/2 tsp lemon zest
- 1/2 tsp lemon juce
- salt
- pepper
Garnish
- lemon zest
- rosemary flowers
- tarragon flowers
Method
1. Cook the eggs in a sous vide bath at 63 degrees for 45 minutes. Set aside when ready.
2. Pre-heat the oven to 180 degrees.
3. Line up 2 tart tins with short crust pastry (I had to roll my shop bought short crust pastry into a dough again, and roll it out to size). Pierce the bottom with fork. Line up the tart shell with baking paper and fill with baking beads. Blind bake the tart shells for 15 minutes.
4. Heat up some oil in the pan, cook the sliced onions over medium heat until well caramelised (dark brown) with out burning it. Season with salt and pepper, add the balsamic vinegar and cook for another minute. Take it out and set aside.
5. Heat up some oil in the pan, add the mushrooms, tarragon, rosemary, lemon thyme, garlic, salt and pepper and sauté till soft and cooked. Add the butter till it's fully melted and take it off the heat.
6. Season the ricotta by adding the lemon thyme, lemon zest, lemon juice, salt and pepper to it. Mix well.
7. Take the tart shells out of the tart tins. Make the tart by spooning the ricotta mixture to the bottom of the tart, followed by caramelised onion, sautéed mushrooms and 3 whole mushrooms on the top. Bake it in the oven for a further 8 minutes. Take it out of the oven.
8. Place the tarts on the serving plate. Garnish with lemon zest, rosemary flower and tarragon flower. Plate the 63 degree egg next to the tart and enjoy while it's hot!
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