French Pastry Breakfast Tart
A Feast for the Eyes and Mouth!!
Of course the best thing about summer cooking is the incredible locally grown food. There really isn’t anything more exciting as a chef than walking into a farmer’s market and beholding all the fabulous summer produce. The mind races with possibilities!
I made this dish actually about 6 weeks or so ago for my sister-in-laws birthday brunch at the cottage. It was one of the dishes we had among some other pretty yummy things!
I love this particular dish for its simplicity and ability to use what’s on hand. You could use almost any vegetables you like. Imagine beautiful caramelized onions as one of the quarters!!!
By adding the farm fresh eggs it instantly becomes a brunch item but imagine skipping that part and serving it cut up in small wedges with a glass of wine for company!!
- 450gr puff pastry, rolled to 1\4 inch thick rectangle for cookie sheet
- 5 tablespoons scape pesto or basil pesto
- 1 pint cherry tomatoes, mixed colours, roasted **
- 1 yellow pepper, roasted and sliced **
- 6 mushrooms, sliced
- 8 asparagus spears, cut lengthwise
- 1 teaspoon fresh thyme
- 4-6 eggs
- EVOO, Balsamic glaze and S/P
- Set oven to 400 degrees
- Place rolled out dough on the bottom side of a greased cookie sheet.
- Spread the entire dough with pesto.
- Imagining the pastry as 4 quarters and place peppers in one section followed by mushrooms, asparagus and tomatoes.
- Sprinkle with fresh thyme, salt and pepper.
- Bake for 25 min.
- Crack eggs separately around the tart and continue to cook for 15 min.
- Remove from oven and drizzle with EVOO and Balsamic Glaze. Serve immediately.
- To Roast Peppers and Tomatoes
- **Place halved pepper and all tomatoes on a cookie sheet; drizzle with olive oil and salt/pepper. Bake at 400 degrees for 20 min. Remove and let cool. If you want to peel the skin from peppers then feel free.