This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This Roasted Red Pepper Asparagus Egg Tart, made with marinated roasted red peppers, fresh asparagus, Monterey Jack cheese, and a sunny side up egg on a puff pastry square, is perfect for brunch, a weekend breakfast, or breakfast for dinner.
Welcome to day 3 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.
Today’s recipe features several brunch week sponsors ingredients that are easy to find, including Michigan Asparagus and Cento Roasted Red Peppers. I’ve been wanting to make an asparagus tart for a while now, but I messed up a different kind of attempt, and then I put it off for awhile.
One of my most popular recipes from my early days of this blog is an egg tart recipe,so I decided to try again for #BrunchWeek. I absolutely love puff pastry tarts using store-bought puff pastry, they are so easy to make!
Defrost a sheet of frozen puff pastry, roll it out into a thin square, cut in into four equal squares, and roll up the edges slightly. Prick each square all over with a fork before baking.
Bake them for about 8 minutes, or until lightly golden, then deflate them with a fork.
Rinse and lightly pat dry Cento brand roasted red peppers, then chop them up.
Top the pre-baked puff pastry squares with sliced asparagus, chopped roasted red peppers, and shredded Monterey Jack Cheese. Make a well in the center of each square to put an egg in.
Carefully slip an egg into the well of each tart. Don’t worry if it runs outside of the hole much, and if the whites run out of the square, you can push them back in with a spoon.
Bake for about fifteen minutes, or until the egg whites are set.
Roasted Red Pepper Asparagus Egg Tart
More recipes featuring my favorite Spring vegetable, asparagus! Ham Egg and Asparagus Breakfast Pizza (a #BrunchWeek recipe from last year), Creamy Asparagus Spinach Soup, Asparagus and Bacon Quiche, and Roasted Asparagus with Parmesan.
Read on after the Roasted Red Pepper Asparagus Egg Tart recipe to see all the other great #BrunchWeek recipes shared today.
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This Roasted Red Pepper Asparagus Egg Tart, made with marinated roasted red peppers, fresh asparagus, Monterey Jack cheese, and a sunny side up egg on a puff pastry square, is perfect for brunch, a weekend breakfast, or breakfast for dinner.
- 1 sheet frozen puff pastry, thawed according to package directions
- 4 large eggs
- 1/4 pound asparagus, cut into thirds (3 pieces out of each stalk)
- 1/2 cup roasted red peppers, rinsed, patted dry, and chopped
- 1 cup shredded Monterey Jack Cheese
- pinch salt
- pinch black pepper
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Preheat the oven to 425 F. Line a baking sheet with parchment paper or a baking mat.
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Defrost a sheet of frozen puff pastry, roll it out into a thin square, cut in into four equal squares, and roll up the edges slightly. Prick each square all over with a fork before baking. Bake for about 8 minutes, or until lightly golden, then deflate them with a fork.
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Rinse and lightly pat dry jarred roasted red peppers, then chop.
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Top the pre-baked puff pastry squares with sliced asparagus, chopped roasted red peppers, and shredded Monterey Jack Cheese. Make a well in the center of each square to put an egg in. Carefully slip an egg into the well of each tart. If the whites run out of the square, you can push them back in with a spoon.
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Carefully transfer the baking pan to the oven, and bake for 15-20 minutes or until the egg whites are set. Check on them at around 13 minutes to make sure they don't overcook, you want a runny yolk. Serve hot.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.
THIS GIVEAWAY HAS NOW ENDED
Wendy says
May 5, 2018 at 9:28 pmThese look super delicious