Roasted Red Pepper Asparagus Egg Tart
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
Preheat the oven to 425 F. Line a baking sheet with parchment paper or a baking mat.
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.
Rinse and lightly pat dry jarred roasted red peppers, then chop.
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.
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.
Calories: 523kcal | Carbohydrates: 29g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 211mg | Sodium: 615mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 9.7mg | Calcium: 259mg | Iron: 3.4mg