Does this look fancy? A little bit, right?
Even though the tart looks quite fancy, it’s made from items that you can (and should, says me) have on hand in the refrigerator and freezer, so it’s easily assembled whenever the mood strikes.
If you’ve never baked with puff pastry prepare yourself for a very pleasant surprise—it’s quite easy to handle. I love frozen puff pastry so much….and I also love that now there is a version you can find in the refrigerated section, from Wewalka, which of course eliminates the needs to think ahead and defrost it.
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. You could also sauté the spinach and make the bacon ahead of time, and store them in the fridge.
And this recipe also uses frozen spinach, which I also try and keep on hand, but I would very much make this with fresh spinach if that was available to me. But the reason I used frozen is because that’s what I had, and also b) that underscores the idea that this recipe can pretty much be made without any last minute supermarket dashes, since all of the ingredients listed are always in the fridge/freezer. (No—not the chives—that just for special.)
Look at those eggs nestling right in there.
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’re making this, right? Yes, you are.
Other Great Breakfast Recipes
- Lazy Oven French Toast
- Huevos Rancheros Breakfast Casserole
- Breakfast Quesadillas
- Open Faced Flatbread Breakfast Sandwiches
- Dutch Baby Pancake with Sauteed Apples
Puff Pastry Breakfast Tarts with Spinach, Egg and Cheese
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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