Description
A flaky puff pastry tart topped with creamy cheese, baked eggs, and a fresh arugula salad. This savory breakfast is ready quickly, making it great for weekend brunches.
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- 2 ounces herbed goat cheese or soft cheese
- 6 large eggs
- 1 tablespoon olive oil
- 1 teaspoon seasoning blend (such as Everything But The Bagel or za’atar)
- 1 tablespoon chopped green onions
- 1/4 teaspoon sea salt
- 1 ½ cups baby arugula
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon shaved parmesan
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll out puff pastry on a floured surface into a large rectangle. Transfer to the baking sheet.
- Score a ½-inch border around the edges and prick the center all over with a fork.
- Brush the edges with egg wash and sprinkle with seasoning. Bake for 10 minutes until lightly golden.
- Remove from oven and spread goat cheese over the center of the pastry.
- Carefully crack eggs over the cheese, spacing them evenly. Sprinkle with salt.
- Return to the oven and bake for 12 to 14 minutes, until egg whites are just set and yolks are soft.
- Meanwhile, toss arugula with olive oil, lemon juice, and parmesan.
- Top the tart with the fresh salad and green onions before serving warm.
Notes
- Cook eggs until whites are fully set and yolks reach 160°F for safe eating.
- Use your favorite soft cheese if goat cheese is not available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American