Egg, Mushroom & Pesto Tart

Cook + prep time: 45 mins

Serves: 4 

Ingredients :  

Cheesy Sauce

• 2 tbsp (40g) butter 
• 2 tbsp plain flour 
• ¾ cup (185ml) milk 
• Salt to taste
• ½ cup (50g) pizza blend cheese 

 
Toppings 

• 1 tbsp olive oil 
• 100g sliced button mushrooms 
• 1 small clove garlic, crushed 
• Salt and pepper 
• ¼ cup pesto, plus extra to serve 
• 1 sheet puff pastry, just thawed 
• 4 small eggs 

Method:

1. Meanwhile, preheat oven to 220°C/200°C (fan-forced). Line a baking tray with baking paper. 
2. Working inside the pastry square, score a smaller square approx. 1-1 ½ cm from the edge. Prick middle of pastry several times with a fork. Bake 10 minutes. Pastry should have browned and puffed up. 
3. Push down cooked pastry centre and spoon over cheesy sauce leaving the pastry border free. Dollop over pesto and arrange mushrooms over the top, leaving room for the eggs to nest in.  
4. Crack an egg into each space and season with salt and pepper. Bake 10-12 minutes or until eggs white are cooked and yolks still runny.  
   Stand for 5 minutes. Cut into 4 large squares, serve warm. 

Recipe courtesy of Australian Eggs