What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.
EGG VEGGIE TART
Ingredients:
1 sheet frozen puff pastry, thawed
4 ounces Swiss cheese, thinly sliced
2 Roma tomatoes, sliced thin
3 ounces prosciutto, cut into strips
1/4 pound green beans, cleaned and trimmed
3 eggs plus 1 egg with 1 tablespoon water
1/4 cup baby peas
1 tablespoon olive oil
1/3 cup parmesan cheese, grated
3 tablespoons green onion snips
Instructions:
Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.
Minus prosciutto, I love this creation. Gail!!
Joanna
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Excellent! Thanks very much. 🙏🏻🍃
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Great recipe. I see this for breakfast tomorrow.
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The green beans and peas make it scrumptious. 😍🌿
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[…] Egg Veggie Tart […]
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Husband-approved. 😍🍃
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That is an edible piece of art. it looks so good! 🙂
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As you know, puff pastry makes everything look good. 😜🍃
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And taste good too. It’s all that butter in the dough. 🙂
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Butter is my friend. 💜🪴
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I knew it! Yet another reason why we are going to be great friends. 🙂
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We actually order it from France! 💜🍃
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Even better!!!!!! Vive la France!!!
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Yes, although during Covid-19, ‘20, & ‘21 they stopped shipments to the US. We got word now they are ready to resume. 🙏🏻🍃
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Time to celebrate! 🙂
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Right On, Sister! 👏
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WHOOOOO HOOOOO!!!!!!!
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This one has everything going for it!
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Oh, yes. Cheese, please. 😜🍃🧀
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I think I had to remove the ham from the veggie tart to make it veggie 😂
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Totally. I won’t tell. 🤣
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LOL!
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Beautiful and nutritious! 🙂
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Thank youuuu. I call it my salad for the day. 😜🍃🍅
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I can see your point! 🙂
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Reblogged this on Ned Hamson's Second Line View of the News.
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Eggs-actly what you’re hungry for today. 🥚🥚🥚
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You are so right about puff pastry. It’s a mainstay for me for that very reason, it’s the clutch utility player that always comes up with a big hit.
Like . . . here!
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The secret is in the butter! 😜
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Everything IS better that way.
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….and no one can convince me otherwise. 😜
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Great recipe…Thank you…
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You’re welcome. Get your daily dose. 🙏🏻🍃
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