Simple breakfast tart

DSC_0251_2
A little tart with eggs, capocolla, avocado, creme fraiche, and chives…

DSC_0034

DSC_0125

Roll out puff pastry dough after flouring the board, you can also use filo dough if you want.
DSC_0301

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.

DSC_0325

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.
DSC_0333

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.

DSC_0351


DSC_0357

Layer the sheets with creme fraiche and avocado and capocolla. Of course you can use bacon or prosciutto as a substitution to the capocolla.

DSC_0485

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.

DSC_0496

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.

DSC_0505

DSC_0552_2

Chop some chives onto the tarts after they are pulled out of the oven, you can also sprinkle cheese..I used Provolone.

DSC_0629

DSC_0566

DSC_0621_2

DSC_0673

DSC_0611


DSC_0697

DSC_0695

DSC_0724

DSC_3156

DSC_3166

234

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.

DSC_3168

Take it to work.

DSC_3215

DSC_3211