Ingredients
3 sheets of ready-made filo pastry, cut into large squares
55g/2oz butter, melted
1 tbsp white wine vinegar
2 slices Parma ham
3 asparagus spears
1 egg
For the hollandaise sauce
3 tbsp white wine vinegar
2 tsp chives, finely chopped
2 tsp tarragon, chopped
55ml/2fl oz double cream
1 tsp wholegrain mustard
Method
1. Preheat the oven to 225C/450F/Gas 7.
2. Brush each of the ready-made filo squares with melted butter and line a large tart ring with overlapping layers of the buttered filo.
3. Place into the oven for five minutes, or until golden. Remove and allow to cool.
4. Meanwhile bring a pan of water to the boil and add 1 tsp white wine vinegar. Swirl the water with a spoon to create a whirlpool and carefully crack the egg into the water. Poach for two minutes, or until set. Remove and drain on kitchen towels.
5. Meanwhile, heat a griddle pan and add the asparagus and Parma ham. Cook for two minutes, or until the ham is crispy and the asparagus is charred on all sides.
6. For the hollandaise, boil 3 tbsp of white wine vinegar and herbs together in a saucepan until you are left with a tablespoon of reduced liquid and herbs.
7. Mix the cream and mustard in a bowl.
8. Pour the reduced vinegar into a food processor and blend, gradually adding the cream and mustard mixture.
9. To serve, place the egg into the cooked tart case, top with the asparagus and crispy ham and then spoon over the hollandaise.
