Recipe: Breakfast Tarts
These Breakfast Tarts are prepared from puff pastry with a bit of vegetables and egg. A delicious savoury breakfast idea, you can add vegetables of your choice. Can also add bacon, sliced sausages, your choice of cheese, etc. I have chosen to use spring vegetables, fruit and herbs – baby spinach, fresh basil, mushrooms, bell pepper and baby tomatoes.
An Arty City – Montreal
Street Art, Murals and Graffiti are very much popular in most parts of the world. When you walk around Montreal City you will notice some sort of creativity be it paintings on building walls, meaningful graffiti, different shaped benches, small gardens with blooming flowers, shop windows dressed to attract anyone, or even small balconies of apartments. People in Montreal are not afraid to express their artistic talent. It is visual treat wherever you go.
Street Art started as a form or way of expressing views on different matters to the public in general. Initially most artists used spray cans but today other medias are used like mosaic, stencil art, LED art, stickers, Lock ons (sculptures are attached to public furniture), wheat pasting used to make collages and papier mache.
I would have loved to share some of the photos I had taken but unfortunately my iPad stopped working and the only way to revive it was to lose some of my photos. I can kick myself for not storing them on iCloud or a pen drive. However, as they say we learn lessons the hard way.
Sharing This Recipe With Sunday Funday Group
Sunday Funday is a group where enthusiastic bloggers come today to share recipes according to the decided theme. This weekend theme is Spring Breakfast, suggested by Stacy.
Spring Breakfast – Breakfast Tarts
Truthfully, it is not much of a Spring Time right now in Magog, Canada. We had 3 days of really hot weather, almost like summer but it is back to single digit temperatures. Fortunately, quite a bit of our fresh produce comes from local greenhouses or down south.. US, South America. For my breakfast tarts I’ve tried to use local produce. Was happy to see fresh basil sold as plants and not in boxes. The juiciest baby tomatoes, fresh tender baby spinach and all time favourite mushrooms make these breakfast tarts filling.
Check Out What Spring Breakfast Sunday Funday Members Have Prepared
- Baked Garlic Cheese Grits from Palatable Pastime
- Breakfast Tarts from Mayuri’s Jikoni
- Lobster Bruschetta from Food Lust People Love
- Strawberry Rhubarb Muffins from Amy’s Cooking Adventures
- Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha’s Recipe
- Torijas with Honey Orange Syrup from A Day in the Life on the Farm
More Savoury Breakfast Ideas
Ingredients Required For Breakfast Tarts
- Puff Pastry – store bought or homemade. You need approximately 400g. Thaw the frozen pastry by leaving it in the fridge overnight.
- Plain Flour – a little required to dust the worktop and pastry when rolling it.
- Milk – a little is required to brush over the pastry before baking. Can also use egg wash.
- Eggs – use large or medium ones.
- Olive Oil – for stir frying the vegetables.
- Onion – any of your choice, red, white, yellow. Peel and chop finely.
- Garlic – peel and slice. Add according to your taste.
- Bell Pepper – any colour. Dice.
- Mushrooms – use any type of your choice. Slice or chop.
- Baby Spinach – roughly chopped
- Basil Leaves – need about 8-10 leaves. Chop it up roughly.
- Baby Tomatoes – cut into halves.
- Salt – add according to your taste.
- Pepper Powder – add according to your taste.
- Red Chilli Flakes – optional. Add on top of the baked breakfast tarts to add flavour.
- Parmesan Cheese – to sprinkle on top or add to the filling. Can use any cheese of your choice like feta, cheddar, etc.
Watch How To Make Breakfast Tarts
BREAKFAST TARTS
Ingredients
- 400 g puff pastry thawed
- 4 eggs
- 2 cups baby spinach roughly chopped
- ¼ cup onion chopped finely
- 2-3 cloves garlic sliced
- ½ cup baby tomatoes cut into halves
- 3-4 large mushrooms slice or chop them
- ¼ cup bell pepper diced
- some basil leaves fresh
- 1 tsp salt
- ¼ tsp pepper powder
- 2 tbsp parmesan cheese
- ¼ tsp chilli flakes
- 1 tbsp milk
- 1 tbsp olive oil
Instructions
BAKE THE TARTS
- Preheat the oven to 200°C.
- Roll out the puff pastry sheet to about ⅛ inch thickness. You may need to dust the worktop or board with some flour.
- Cut the rolled pastry into four equal parts, either as squares or rectangles.
- Using a sharp knife, score each square or rectangle creating a ½ inch border. Do not cut through, just score it.
- Place the squares or rectangles on a lined baking tray/sheet.
- Brush the pastry with some milk.
- Bake the pasty shells for 15 minutes.
PREPARE THE FILLING:
- In the meantime let us prepare the filling.
- Heat oil in a wide pan over medium heat.
- Add chopped onion. Stir fry for 1 minute.
- Add sliced garlic and chopped bell pepper. Stir fry for 1-2 minutes.
- Add sliced or chopped mushrooms and salt.
- Stir fry till the mushrooms begin to wilt. Don't overcook them otherwise they may taste dry when baked with the egg.
- Take the pan off the heat. Add chopped spinach,tomatoes, fresh basil and pepper powder.
- Mix well and allow the mixture to cool down a bit.
ADD FILLING TO THE TARTS
- Remove the tarts from the oven. They should have risen and be light golden in colour.
- Reduce the oven temperature to 180°C.
- Using the back of the spoon, gently press down the middle part of the squares or rectangles. This will help to hold the filling in place.
- Divide the filling between the four pastry shells. If some is left, you can use it up as a sandwich filling or add to your omelette.
- Spread out the filling to make a layer. Make a slight depression in the middle.
- Gently break an egg over the filling. Repeat the same with the remaining tarts.
- Put the tray back in the oven to bake the eggs.
- Bake for 10-15 minutes. In 10 minutes the egg white gets cooked but the yolk will be runny. In 15 minutes the yolk too will be a bit cooked.
- Don't bake the eggs for too long outside they will taste tough.
- Remove the breakfast tarts from the oven.
- Sprinkle some parmesan cheese and chilli flakes over them and serve.
Notes
- To get those nice flaky layers, make sure the puff pastry dough is cold. If while rolling them out the dough becomes warm, then place the cut squares or rectangles in the fridge for 10-15 minutes.
- I made the mistake of trying to cut the exact size of squares, which resulted in some dough being leftover. It is easier to roll out the pastry and then cut in squares or rectangles.
- Make sure when scoring the dough you don't cut it through.
- Don't over cook the eggs, they will taste rubbery.
- Can add any choice of cheese to the filling if you want to. Sometimes I add cheddar or feta.
- Add filling of your choice like spring onions, asparagus, sweet corn, kidney beans, broccoli, etc
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A Little Request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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- or tag me on Twitter as #Mayuri1962