Spring has finally arrived and soon our plates will be garnished with beautiful spring vegetables. I am getting impatient! March is definitely not the most interesting month for shopping. It’s really not the season for much in the garden.
On the other hand, Easter is the time when we eat eggs. And, I had just spotted a nice recipe based on eggs in Jerusalemmy favorite book right now.
These delicious pies consist of puff pastry, spicy, roasted peppers and a perfectly runny egg yolk. We feasted.
3 red and yellow peppers
1 tsp coriander powder
1 tsp ground cumin
3 sprigs of fresh thyme
400g puff pastry
1 nice tbsp heavy cream
1 tbsp lemon juice
Preheat the oven to 210°C.
Cut the peppers and onions into strips.
Arrange them on a plate with the coriander and cumin powder, thyme, a little salt and a good drizzle of olive oil. To mix together.
Cook for about 30 minutes, stirring occasionally. They should not be over broiled or they will recook.
Remove from the oven and add the fresh cilantro, coarsely chopped.
Roll out the puff pastry and cut 4 squares of 15 cm.
Arrange them on a baking sheet and leave them cool while the peppers cook.
Mix the cream and the lemon juice and garnish the squares of pastry with it, without going to the edges.
Cover with peppers, leaving a small hollow in the center.
Bake, still at 210°C, for 13 to 15 minutes.
At this point, crack an egg on each tart and continue cooking for about 6/7 minutes. The white should be just set and the yolk runny.
Season and enjoy immediately.
To finish: instead of fresh coriander, you can choose parsley or a parsley-cilantro mix.
With the puff pastry scraps, you can cut small strips. Seasoned and fragrant, they will be perfect as an aperitif. On the other hand, do not make a ball with pieces of puff pastry. The sheet would then be destroyed. We put them on top of each other before spreading them.