Are you running out of breakfast or brunch recipe inspiration? Great news! I’m here to help with this very simple, but very impressive, egg breakfast tart that will elevate your next Sunday morning or the next time friends are over for brunch.
Pesto, Goat Cheese, and Egg Breakfast Tart
The secret behind this simple dish is the puff pastry. If you’ve never used it before you can find it in the frozen food section of your grocery store, usually two sheets per box. Just be sure to let the sheet rest at room temperature for about 30-40 minutes before you try to work with it, or it may break. Puff pastry can be the base for a huge variety of dishes, and for our tart today we are using it much like a pizza crust.
I made two versions to test; one with pesto sauce and one with tomato sauce. I preferred the tomato, but my wife liked the pesto, so that is the version I went with today. Just know that if pesto isn’t your thing, then go ahead and use tomato sauce.
This tart has a great balance; the tang of the goat cheese, the bitterness of the spinach, the burst of sweet with the tomatoes. The pesto balances it out with that earthy green zing of the basil. The eggs finish everything up with a nice, rich topping. This could easily be a dinner entree in addition to breakfast.
Take a look at the finished dish, then check out the recipe below.
Recipe for Pesto, Goat Cheese, and Egg Breakfast Tart
1 puff pastry sheet (thawed from frozen)
1/4 to 1/2 cup basil pesto (depending on how much you like)
1/4 to 1/2 cup goat cheese (depending on how much you like)
8 grape tomatoes, sliced
1/4 cup baby spinach leaves
5 eggs (1 beaten for egg wash, 4 whole for tart)
salt and pepper to taste
Preheat over to 400F degrees. Let puff pastry thaw at room temperature for about 30 to 40 minutes prior to use. Place the pastry sheet on parchment paper, and using a sharp knife, score the edges of the pastry about 1/2 inch from each edge (but do not cut all the way through). It will be like making a square cut all around the sheet just inside the edge.
Spread the basil pesto evenly on the pastry sheet, but stay inside the scored cuts. Add the goat cheese in crumbles evenly on the pesto, followed by the tomatoes and spinach. Use a brush to apply an egg wash around the edges of the pastry (along the edges you made with the scored cuts). Slide the parchment and pastry onto a baking sheet and bake for about 10 minutes, until the edges start to puff up.
Remove from oven and add the eggs, one in each quarter of the pastry sheet. Season with salt and pepper, then return to oven and bake for another 10 minutes, or until eggs are set and edges of pastry are golden brown. Remove, slice into four pieces, and enjoy! Best eaten warm!
Check out the video I made for this recipe (my first ever food video!)
Connect with The Kitchen Counter Podcast!
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com
If you liked what you heard, please consider subscribing in iTunes or in the Google Play Music store. You can also help out the show by leaving a positive review wherever you find your favorite podcasts (you know you want to)!
Delish!! And simple, my favorite combo!!