A little tart with eggs, capocolla, avocado, creme fraiche, and chives…
Roll out puff pastry dough after flouring the board, you can also use filo dough if you want.
After rolling out the dough, cut 5×5 inch squares, you should get four out of one puff pastry sheet. I think it’s better to roll the dough out pretty thin.
To prep the tart, make sure to score the edges, about 1/3-3/4 inches into the edges, don’t cut all the way through.
And then inside of those lines, use a fork to poke holes, this is so that only the edges rise and the center (where the filling is)
doesn’t rise too much.
Layer the sheets with creme fraiche and avocado and capocolla. Of course you can use bacon or prosciutto as a substitution to the capocolla.
Also make sure to brush the edges with a beaten egg. Then bake these at 425 for 10-12 minutes..To get the bottom of the tarts very crisp, you can heat the bottom on a stove, that way the top doesn’t continue to cook.
After those 10-12 minutes, take them out and break quail eggs onto it. Put them back into the oven just until the whites set.
Chop some chives onto the tarts after they are pulled out of the oven, you can also sprinkle cheese..I used Provolone.
I usually make some beforehand, it’s easy to freeze them, just cut the dough, place the avocado, meat, and creme fraiche on top and freeze it before it goes into the oven, then you can just pull them out to defrost and bake.
Take it to work.