Savory tarts have been my recent obsession! I have been using so many beautiful farmers market vegetables to create a variety of different flavors and I might have really found my new favorite brunch dish. Even better, this tart can be prepped ahead and assembled just before baking. Let's get started! You will need: 1 sheet puff pastry dough - thawed 1 egg + 1 tsp. cold water whisked together for egg wash 1 large yellow onion - sliced into strips 2-3 large bell peppers - sliced into strips 2 tbsp. diced jalapeno 3-4 garlic cloves - minced 1/3 cup cherry tomatoes - halved 1/4 cup bacon pieces 2 tbsp unsalted butter salt, pepper, oregano, and thyme for seasoning 6 eggs Fresh oregano, green onions for garnishing Cheese spread: 6 oz feta cheese crumbles - room temperature 4 oz cream cheese - room temperature 1 tbsp olive oil 1 tsp. dried oregano 1 tsp. dried thyme 1/2 tsp garlic powder 1/2 tsp black pepper Juice from half a lemon 1. Prepare the cheese spread. Using an electric mixer, beat cream cheese and feta until semi-smooth. Mixing on low speed, add the olive oil and mix until smooth. Add the spices and mix well. Beat in lemon juice. Refrigerate the cheese spread if not using it right away. Cheese spread should be room temperature for assembly. 2. To prepare veggies: Using a large skillet, melt butter over low-medium heat. Add garlic and cook until fragrant (approx. 1-2 minutes). 3. Add onions and toss in melted butter. Turn on low heat and allow onions to caramelize. Stir periodically for 15-20 minutes. 4. Add jalapeno and bell peppers to the onions. Continue to cook over low-medium heat until vegetables are caramelized and cooked (approx. 15-20 minutes) 5. Season vegetables with salt, pepper, dried oregano, and thyme to taste. Set aside until ready to assemble tart. 6. When ready to assemble the tart, lightly flour your surface and roll out puff pastry slightly larger than a 9x13 baking pan or stone. Transfer puff pastry to a parchment lined pan. Pre-bake puff pastry for 8-10 minutes until starting to brown. Cool slightly. 7. Spread cheese evenly over puff pastry. Top cheese with cooked vegetables, cherry tomatoes, and bacon bits. Stretch edges of the puff pastry to slightly cover the outer the vegetables. 8. Brush edges of puff pastry with egg wash. Bake at 400 degrees for 15-20 minutes until pastry is browned around the edges. 9. Remove from oven and crack 6 eggs on top of vegetables. Return to oven for 10 more minutes until egg whites have set but yolks are still runny. 10. Squeeze fresh lemon juice over veggies and garnish with salt, pepper, fresh oregano or chopped green onions.
2 Comments
Kelly Harbaugh
10/26/2019 09:47:17 am
Love your IG and blog. Noticed the large wooden tray on your table from the little brunch you had for a co-worker.... where is it from?
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Amanda Vaughn
11/3/2019 06:04:00 pm
Hi Kelly! Thanks so much! I actually made the tray for brunch. It was a quick, easy project. I'll be posting a tutorial soon! Thanks for following along!
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