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!
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.
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?
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
Ingredients
- 1 Sheet of Puff Pastry (thawed)
- 1 tbsp Unsalted Butter
- 1/2 a Large Onion (sliced)
- 3 tbsp Pesto
- 1/3 cup Ricotta
- 2-3 Slices of Prosciutto
- 1/4 cup Grated Parmesan
- 1/2 cup Grated Gruyere
- 3-4 Large Eggs
- 1 1/2 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. Once the butter has melted, add in the sliced onions and stir. Cook until the onions turn translucent. Decrease the heat to low and continue to cook the onions for 30-45 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 1/2 inch border around the edges. Make sure to not cut all the way through the dough.
- Bake the puff pastry in the oven for 10 minutes. Remove the puff pastry from the oven then use a fork to lightly press down onto the puffed center within the border. Continue to press the pastry down until the center has flattened.
- 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!
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