The Brunch Tart

Breakfast, Dairy, Eggs, Vegetarian

Hi Fran!

How are you? How is sunny Miami??

Somewhere, over the past 2-3 years, I have realized that one of the parts I love most about the weekend is brunch. When I mean brunch, it is only eaten in the morning until noonish, but no later than that(I am not in the “Lovers of Breakfast for dinner” club). I prepare brunch both days of the weekend, unless I have arranged to go out for some scrumptious deliciousness with friends on one of them, regardless of where I eat, eggs are my weekend staple.

Over the course of these years, I have whipped up myriads of different recipes with eggs, starting simple and increasingly getting more and more intricate. Below are just a few examples:

  • Sunny side up eggs with freshly toasted bread for dipping in the runny yolk
  • Eggs over medium (my favorite) on toasted bread with cream cheese and tomato slices
  • Egg-filled phyllo parcels
  • Poached eggs on english muffins
  • Scrambled eggs accompanied by an open faced chunky avocado, cilantro, freshly cracked pepper and lime on brown baguette sandwich
  • Omelet-quesadillas with cheese and hot spicy sauce
  • Scrambled eggs accompanied by a ham and cheese croissant baked until the cheese is melted and the ham has crisped

And this list is forever growing, because I am constantly looking for new ways to eat eggs for breakfast…

But yesterday, i stumbled on to something so good and so simple, I just had to share it! I call it “The Brunch Tart”, it is everything I love about brunch in a most elegant presentation: Croissant(puff pastry shell), sunny side up eggs, cheese, fresh veggies all crisped to perfection. ENJOY!

 

Brunch Tart

Serve 2-3

INGREDIENTS

  • 250g puff pastry dough(i could only find 500g, but cut it in half)
  • 3 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 leek, julienned
  • 3 mushrooms, sliced
  • 5 cherry tomatoes, quartered

 

DIRECTIONS

  1. Pre-heat oven to 200C (395F)
  2. Flour your tart pan, to avoid your tart from sticking to it.
  3. Roll out puff pastry to 1/2 cm thick, and place snuggly on your tart tin, ensuring the sides fasten around the top border to avoid contracting during baking.
  4. Crack 3 eggs directly into the dough, sprinkle with mushrooms, leeks, cheese, tomatoes.
  5. Bake for 15 minutes, until the crust is nice and golden. Remove from tart tin carefully not to crack your crust and serve immediately!

 

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5 thoughts on “The Brunch Tart

  1. Any father would be delighted to have his daughter invite him to brunch and have this as one of the items on the menu. Also the chunky avocado and the salmon and a couple of hot freshly brewed coffees.

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