Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese
Good morning, sunshine.Print
Even though the tart looks quite fancy, it’s made from items that you can store in the refrigerator and freezer, so it’s easily assembled from ingredients you can keep on hand. If you’ve never baked with puff pastry prepare yourself for a very pleasant surprise — it’s quite easy to handle.
- 1 (17.3 ounce) package puff pastry sheets
- 1 (10-ounce) package frozen spinach
- 1 teaspoon unsalted butter
- ½ cup chopped onion
- 1 cup shredded cheddar cheese
- 8 large eggs
- 4 pieces crisp-cooked bacon, crumbled
- Chopped chives to serve (optional)
1. Thaw the puff pastry and the frozen spinach according to package directions. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. Heat the butter in a medium sized skillet over medium heat and sauté the onions for 4 minutes until golden brown, then add the spinach and sauté for another 4 minutes or so until cooked and the moisture is gone. Allow to cool to room temperature.
3. While the spinach mixture is cooling, on a lightly floured surface, lay out one sheet of the pastry, sprinkle lightly with flour and lightly roll it just a little thinner, preserving the shape of the dough. Use a sharp knife to cut it into two even pieces, transfer the pieces to the prepared baking sheets, then use the same knife to score a ½-inch border around the edges, making sure not to cut all the way through the pastry. Use a fork to prick holes in the middle part of the pastry, within the border. Repeat with the other sheet of puff pastry, so you end up with 4 scored pieces of pastry.
4. Bake the puff pastry for about 10 to 11 minutes until lightly browned and slightly puffy. Remove from the oven, and press within the border lightly with a fork to deflate any puffed up areas, then spread the spinach evenly over the four pieces, keeping the border clear. Sprinkle the spinach with the cheese. Use a spoon to make a little hollow in the spinach and cheese mixture on both ends of all four of the rectangles. Carefully crack an egg into the depressions in the spinach mixture. Repeat until all four pastries have two eggs each. Sprinkle over the bacon, and return to the oven.
5. Bake for another 8 to 10 minutes until the pastry is fully cooked and the egg is done to your liking. Serve immediately, with chives sprinkled on top if desired.
Customize Your Tart
Change up the tarts to fit your tastes, and what you have in the fridge! Sautéed mushrooms would be good, change up the cheese, try crumbled sausage from your refrigerator or dairy case in place of the bacon.
You can partially bake the puff pastry ahead of time. Just put the half baked pastries in a well sealed container and keep them at room temperature for up to two days before finishing the tarts in the morning.
Sauté and Refrigerate
You could also sauté the spinach and make the bacon ahead of time, and store them in the fridge. Then the tarts will come together quickly on a school morning!