everything pesto cheese and egg breakfast tarts
Puff pastry is my newest obsession. It’s a dangerous one.
This past month I’ve created two new recipes using puff pastry, one which I plan to share relatively soon. Both are brunch-oriented (though you can eat them whenever, honestly, I don’t give a damn) and blossoming with melty cheese. The best, really.
Puff pastry is something to which I had limited exposure growing up. I never worked with it in the kitchen because I always found the flaky layers quite intimidating. Turns out, it’s not at all an ordeal whatsoever so long as you don’t manhandle the sheets. The recipe variations are also ridiculously varied. I am eager to experiment further.
For now, though, I’ll leave you with a stupid simple weekend brunch idea sure to impress a crowd with its elaborate facade but simple formula. We fly out tomorrow (well, today, since you’re reading this Friday) and if I weren’t I’d probably set out a good hearty breakfast for us. Perhaps in California I’ll find a good puff pastry treat to inspire a future dish.
Don’t Be Tart
Just eat a tart!
Grab a storebought puff pastry for this. You can make your own, but it’s a royal pain in the ass and storebought is more than good. I’ve found most brands comparable, so get whatever is convenient for you.
Thaw a sheet in the fridge or on the counter, then roll it into a slightly longer triangle. I always use a touch of flour when doing so but unless you’ve over-softened your pastry, it isn’t particularly sticky.
Slice the pastry into four rectangles and prick the bottoms of each with a fork. Leave about 1/2 inch border and don’t prick that part. This area will rise more and create that lovely poofy fence which holds the fillings so nicely.
Then add the first goodies: pesto and cheese. I like to sprinkle a bit of parmesan as well as mozzarella, but this isn’t imperative. Just an excuse to chow down on more cheese. Make a little nest in the center of the tart by pushing the cheese outward a bit. This will eventually hold the eggs. Fold the pastry border towards the center to create your buttery fence.
Pop the pastries in the freezer for a bit to harden the pastry and eventually create that luscious golden crust we all know and adore. And if you don’t know and adore it, you will.
Wakey Bakey
The egg-cracking is a skill I can’t lend advice to aside from saying to just take it slow. Some people find it helpful to crack the eggs gently into a small bowl, then slowly slide-pour it into the crevice you created within the cheese. I usually crack it and very slowly release the egg from its shell straight into the nest. Try either way and see what yields the cleanest result!
Brush the edges of the pastry with a beaten egg and sprinkle on the everything seasoning. Bake until the eggs are set to your liking. I usually hate runny yolks, but in these tarts and in ramen I’m all for a bit of golden lava.
Finish with fresh herbs and a little pesto, as you will. Serve these immediately. Leftovers don’t keep super well since the egg gets quite flat and funky over time.
Could use some good juju for the weekend. A few hours ago I actually got hit by a bike on my local walking path and feel a bit bruised up. Thankfully, she was very nice and extremely apologetic and helped me up, and nothing was badly injured (and my glasses/phone didn’t break, halleloo!) It could’ve been worse, but an impending marathon and a moving vehicle accident aren’t exactly ideal.
Tarts, though? More than ideal. Enjoy!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More brunch ideas to try!
Baked Earl Grey Blackberry French Toast
Pesto Sausage and Potato Breakfast Pizza with Spicy Lemon Arugula
Sausage and Cheddar Croissant Bake
everything pesto cheese and egg breakfast tarts
Ingredients
- 1 sheet puff pastry
- 1 cup basil pesto, homemade or store bought
- 1 cup shredded low moisture mozzarella cheese
- 5 lage eggs
- 1 tbsp everything spice
- fresh chives, basil, and additional pesto, to serve
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Thaw the puff pastry according to package directions. Gently roll the pastry out on a lightly floured surface into a rectangle about 1/4 inch think. Using a sharp knife or a pizza cutter, slice the pastry into 4 rectangles. Prick the bottom of each rectangle with a fork several times. Set onto the prepared baking sheet.
- Spread pesto in the center of each tart, leaving about 1/2 inch border. Sprinkle shredded mozzarella on top. Fold the edges of the tart over to create the barrier. Set the pastries in the freezer for 10 minutes to firm up the pastry.
- Remove the pan from the freezer. Gently push the cheese aside to make a shallow well in the center. Crack 4 of the eggs into each well. Be careful not to break the yolk!
- Lightly whisk the fifth egg and brush the edges of each tarts. Sprinkle with everything spice. Bake for 10-12 minutes until the edges are golden brown and the egg whites are just set. Bake on the lower end of the recommended time for a runnier yolk, the higher end for a more set yolk. Garnish with fresh herbs and additional pesto. Serve immediately.
