Breakfast! You know it’s often my favorite meal of the day, especially brunchy-style breakfast meals. It’s been a while since I shared any eggcentric posts with you, so here you go. A little more time consuming than scramble and toast, but it’s worth the extra few minutes of prep time to treat yourself to something a little more interesting this weekend. All you need is some thawed out puff pastry which comes in blocks or sheets depending on where you live, but either will do just fine. This is really just a base recipe to get you going, you can switch it up and add all kinds of ingredients – whatever you fancy.
I love an egg on top of anything.
I should mention as well that I’ve changed the theme/template of my blog once more – I’ve tried to streamline it a little. What do you think?
It’s day two of my official ‘summer off’ until I start my new job late August. I’m really excited to have all this free time on my hands, but it’s quite a strange feeling as well. My favorite part of the day is sitting down on the couch in the morning with a cup of coffee – that sensation of the whole day still being ahead of you, deciding what you’d like to do. I get to do that every day! So cheers to that and let’s hope it doesn’t fly by too quickly! Moving forward the recipes will all be geared towards simple methods and limited ingredients.
Anything you’ve been wanting to see more of? Taking recipe suggestions…
Savory Breakfast Tart
1 brick Tenderflake frozen puff pastry (thawed the night before)
1 medium onion
1/2 small bell pepper
1 TB olive oil
2 sprigs rosemary, fresh, chopped
4 eggs plus one more for egg wash
salt + pepper to taste
all purpose flour for dusting and rolling out puff pastry
-Thaw out small brick of puff pastry the night before in the fridge.
-Preheat oven to 420F.
-Slice onion and peppers into thin strips and sautee over medium heat in the olive oil. Sprinkle with rosemary and salt and pepper. Cook until onions are beginning to show some brown caramelization.
-Remove onions and peppers from the heat and set aside to cool to room temperature.
-Sprinkle flour over your countertop liberally and begin rolling out the brick of puff pastry. Roll out as evenly as possible into a square shape. Roll the puff pastry quite thin, each side of the rolled out square will be approximately the length of your rolling pin (or almost). See below photo for thickness reference! You can’t really screw it up if it’s a little too thin or a little too thick, it will still work.
-Cut the rolled out portion of pastry into 4 equal squares, trimming off any rough uneven edges.
-Use a fork to prick/dock each pastry square in the center, leaving just a 1/4 or 1/2 inch border without holes.
-Brush the borders of the squares with a little egg wash (just egg whisked with a small splash of water) and then arrange the onion and pepper mixture on top, trying to create a little pocket in the center where the egg will go later. See below image for this step.
-Bake at 420F for 15 minutes. The puff pastry will begin to cook and will show some color around the edges. At this stage remove the tarts from the oven and crack an egg into the center of each one. If the egg runs over the edges a bit that’s ok. I use a silicon baking mat, it’s perfect for this type of messy baking – nothing sticks to it ever!
-Place the tarts back into the oven and reduce heat to 390F or 400F, and bake for another 12 minutes or until the egg whites are set. To see if they are set just tough lightly with your finger to be sure no gloopy clear egg is still there.
-Remove from the oven and serve straight away – add sriracha, a little pesto… or nothing at all!
-Some great additions to this tart might be goat or feta cheese, and more fresh herbs…