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Archive, Breakfast, Food, Vegetarian  /  July 29, 2020

Breakfast Puff Pastry Tart

by Olivia
Jump to Recipe
Low angle of Breakfast Puff Pastry Tart

Bringing Breakfast Back

I don’t know how many more times I can say this but: I LOVE BREAKFAST! At this point, I think you should expect me to declare my love for breakfast in every breakfast or brunch post. I’m sorry; I can’t help it! This Breakfast Puff Pastry Tart is SO FREAKING GOOD I had to get the recipe on my blog ASAP!

over head close up shot of Breakfast Puff Pastry Tart slices

Life Update

It’s been a while since I’ve last updated you all on what’s going on in my life, so I’ll give you a quick rundown. In previous posts, I talked about how I was struggling to balance everything in my life now that I started working. However, I’m happy to report that I’ve adapted to my new routine and am doing well!

Saturday is usually the “fun activity day” in my household, so we’ll usually plan “events” to do throughout the day. This past weekend, we went hiking on Mount Wilson, ordered delivery for dinner, picked up ice cream at Wanderlust Creamery for dessert, and then watched the sunset at Mulholland Drive Scenic Overlook. If quarantine has taught me anything, it would be to appreciate the small moments in life. Now, every little event or thing that requires me to leave the apartment feels like an adventure. And honestly, I’m a little afraid to lose this outlook and feeling if things ever return to normal.

wide overhead shot of slices of Breakfast Puff Pastry Tart on a cutting board

Breakfast Pizza But Fancier

This Breakfast Puff Pastry Tart is so easy to whip up but tastes like a million bucks! Think of a breakfast pizza that’s lighter and a tad fancier since we’ll be using puff pastry.

We have our base layer of puff pastry dough that’ll become light and flaky once it’s baked. Then we have a smear of pesto that’ll act as our “sauce.” The tart is then layered with sweet caramelized onions, creamy ricotta, salty prosciutto, gruyere, and parmesan cheese! Believe it or not we haven’t even gotten to the best part. This Breakfast Puff Pastry Tart is then topped with eggs that’ll be cooked to the perfect runny consistency and finished with fresh arugula, a drizzle of olive oil, salt, and cracked black pepper. Are you drooling yet? Can you now understand why breakfast is my favorite meal?

close up of runny egg yolk on a slice of Breakfast Puff Pastry Tart

Breakfast of the Champs

This Breakfast Puff Pastry Tart would make for the most delicious Sunday breakfast or brunch! It’s easy to make and you can easily feed a crowd! I can guarantee that this will be a favorite! If you do try this recipe, leave a comment below and let me know what you think! Thanks for tuning in today and I’ll talk to you in my next post!

Breakfast Puff Pastry Tart

Olivia
Buttery and flaky puff pastry baked with pesto, caramelized onions, ricotta, prosciutto, gruyere, parmesan, and eggs. The tart is then finished with fresh arugula, a drizzle of olive oil, salt, and cracked black pepper.
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 6

Ingredients
  

  • 1 Sheet of Puff Pastry (thawed)
  • 1 tbsp Unsalted Butter
  • ½ a Medium Onion (sliced)
  • 3 tbsp Pesto
  • ¼ cup Ricotta
  • 3 Slices of Prosciutto
  • ¼ cup Grated Parmesan
  • ¼ cup Grated Gruyere
  • 3 Large Eggs
  • 1 ½ cups Arugula
  • As Needed Salt
  • As Needed Black Pepper
  • As Needed Olive Oil

Instructions
 

  • Heat a small pan over medium heat. Add in the butter and allow it to melt then mix in the onions. Cook until the onions turn translucent then reduce the heat to low and continue to cook the onions for 20-30 minutes, stirring frequently. They should develop a deep brown color and caramelize. Remove the onions from the heat and set it aside for later.
  • Preheat the oven to 425˚F.
  • Lightly dust a clean surface with flour. Roll out the puff pastry sheet until it becomes a 14×12 inch rectangle. Transfer the puff pastry to a sheet tray lined with parchment paper. Use a knife to score a ½ inch border around the edges. Make sure to not cut all the way through the dough. Prick the center of the puff pastry dough with a fork.
  • Bake the puff pastry in the oven for 10 minutes. Remove the puff pastry from the oven then use a fork to flatten down andy areas in the center that may have puffed up.
  • Evenly spread the pesto onto the bottom of the puff pastry. Dollop small spoonfuls of ricotta on top. Rip the prosciutto slices into smaller pieces and distribute them onto the tart. Add the caramelized onions and then sprinkle the gruyere and parmesan cheese on top. Crack the eggs and place them onto different areas of the tart. Bake the tart for 12-15 minutes or until the eggs reach your desired level of doneness.
  • Remove the tart from the oven and sprinkle the arugula on top. Drizzle some olive oil over the arugula and sprinkle with salt and pepper. Cut the tart into 6 pieces and enjoy!

Hungry for more?

  • Heirloom Tomato and Herb GaletteHeirloom Tomato and Herb Galette
  • Spring Onion QuicheSpring Onion Quiche
  • Blackberry Earl Grey SconesBlackberry Earl Grey Scones

Tags

  • archive
  • breakfast
  • breakfast puff pastry tart
  • breakfast tart
  • food
  • puff pastry tart
  • puffpastry
  • tart
  • vegetarian

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1 comment

  • 7 Pesto Egg Recipes That Are As Good As The Viral Version | International News
    May 22, 2021

    […] first. Breakfast Puff Pastry Tart […]

    Reply

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