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.
Seemed easy enough to make and looks yummy .
LikeLiked by 1 person
Honestly, I try to keep things manageable. 😍
LikeLiked by 1 person
😀🦋🌺
LikeLiked by 1 person
VERY INVITING AFTERE WORK, CHINA
LikeLiked by 1 person
Enjoy anytime. 🌿🌱🍃
LikeLike
Reblogged this on LIVING THE DREAM.
LikeLiked by 1 person
You are a gem. Blessings. 👏
LikeLike
You’re right on about the apron. It’s the difference between being the peeps in charge of cooking something up and being Kitchen Boss. Have apron, will rule.
As for the dish, it transcends definitions. Is it breakfast? Lunch? Dinner? No matter, it’s a MEAL . . let ’em figure out which one they want it to be because it works anywhere.
LikeLike
I can’t have enough aprons! So happy to hear you’re giving the “thumbs up” on the anytime egg tart! Dig in. 🤣
LikeLiked by 1 person
Don’t have to tell me twice!
LikeLiked by 1 person
Looks so good!
LikeLiked by 1 person
Pretty to see, delicious to eat. lol 😍🌿
LikeLiked by 1 person
So that is a dish created for me… lol!
LikeLiked by 1 person
And me! Kindred spirits. 🌟✨💫
LikeLiked by 1 person
Must be 💫
LikeLiked by 1 person
Puff pastry is one of the best ingredients in my freezer! This looks lovely.
LikeLiked by 1 person
Every chef’s secret. 🍃🍓
LikeLiked by 1 person
I’m not telling! Wait. Yes I am!
LikeLiked by 1 person
I tagged you
LikeLiked by 1 person
It is a privilege to be included. Sadly, at this time, I am unable to participate due to time constraints. Blessings to you. 🌟✨💫
LikeLike
That’s ok
LikeLiked by 1 person
Ok, now I am hungry!! It looks *Fantastic!!! 🙂
LikeLiked by 1 person
this looks so yummy!
LikeLiked by 1 person
I honestly had fun making it. 😊🌿
LikeLiked by 1 person
That’s even better! 🙂
LikeLiked by 1 person
this looks amazing!
LikeLike
You’re brilliant! Puff pastry and an apron is the perfect way to escape into the kitchen and emerge with a gourmet dinner – so impressive! And I love anything with an egg on top!
LikeLiked by 1 person
Economically popular. lol 👏
LikeLiked by 1 person