As plans are being laid to host, or attend, a gathering this Easter Sunday Morning, more and more people are searching the digital globe for an easy, tasty and fun brunch menu. Sure a nice quiche or a fruit platter will get the job done. And have you ever attended a Spring Brunch that didn’t include a casserole or Jello dish? But for a new take on a classic egg dish, try a tart with a puff pastry crust. Y
Breakfast Tarts are on the rise in popularity these days, due in no so small part to how easy they are to assemble while chatting over a Mimosa. And with an average cooking time at half that of your standard quiche, its easy to make one in a hurry if your food supply runs low.
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Asparagus Pesto Breakfast Tart
- Total Time: 40 minutes
- Yield: 1 tart 1x
Description
This asparagus pesto breakfast tart features a flaky puff pastry crust topped with crispy bacon, roasted red peppers, and fresh asparagus, all crowned with perfectly cooked eggs.
Ingredients
- 1 sheet puff pastry, thawed
- 3 strips of bacon
- 2 tbsp (30 ml) butter
- 2 tsp (10 ml) pesto
- 1 roasted red pepper, chopped (jarred is fine)
- 3 asparagus spears
- 6 eggs
- 1/2 tsp pepper
- 1/2 cup (120 ml) Parmesan cheese, grated
Instructions
- Preheat oven to 350.
- Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Slightly roll the edges inward to form a small crust.
- Transfer the puff pastry, and the parchment paper to a baking sheet. poke several dozen holes in the puff pastry to avoid large air pockets from forming.
- In a microwave safe bowl, add the butter and pesto. Microwave for 20 seconds, stir and repeat until melted. Brush all over the pastry with a pastry brush.
- Bake at 350 for 12-15 minutes or until a light golden brown.
- Allow to cool a bit.
- While the pastry is baking, cook the bacon in a skillet until mostly cooked, but not crispy. Chop into pieces.
- Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler into thin ribbons.
- Top the puff pastry with chopped bacon, asparagus ribbons and chopped red pepper.
- Separate the eggs and yolks into two bowl.
- Add the pepper to the bowl with the whites and stir until blended. Pour the whites evenly over the tart, avoiding the edges, sprinkle with parmesan cheese.
- Bake at 350 for an additional 10-12 minutes, or until the egg whites have set. Remove the tart from oven and add the 6 egg yolks evenly across the tart, top with chopped basil. Return to oven and allow to cook until yolks have warmed, but are still runny, about 5 minutes.
- Cut the tart into six squares, with one yolk on each square. Serve immediately.
Notes
- If you prefer firmer yolks, add the eggs earlier and bake until they reach your desired doneness.
- This tart is best served fresh, but you can reheat leftovers in the oven to maintain the crispiness of the pastry.
- Feel free to substitute the bacon with turkey bacon or omit for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2 grams
- Sodium: 450 mg
- Fat: 22 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 14 grams
- Cholesterol: 220 mg
If You Liked This Recipe, You’ll Love These
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- Fried Chicken, Bacon and Hot Honey Biscuits
- Baked Sweet Potato and Chorizo Hash with Fried Eggs
- Crispy Zucchini Mini Frittatas
Frequently Asked Questions
Why are the egg whites and yolks added at different times?
The recipe bakes the tart in two stages: the whites (mixed with pepper) are poured over the toppings and baked at 350°F for 10–12 minutes until set, then the 6 yolks are placed on top and returned to the oven for about 5 minutes just until warmed but still runny. This produces a tart with set whites and soft, yolk-rich bites — each of the 6 squares gets its own yolk.
Why are so many holes poked in the puff pastry before baking?
The recipe calls for poking “several dozen holes” in the center of the puff pastry sheet before the initial 12–15 minute bake at 350°F. This docking prevents large air pockets from forming under the pastry and keeps it flat enough to hold the egg and topping layers.
How are the asparagus prepared differently from the usual chop method?
Rather than chopping, the recipe instructs you to hold each spear flat on a cutting board with one hand and shave it lengthwise with a vegetable peeler to create thin ribbons. These ribbon-cut asparagus pieces layer more elegantly and cook quickly without turning limp on the tart.
