Egg Tart and Salad with Honey Mustard Dressing
You know when you really want something fancy for breakfast or brunch, but you’re really not in the mood for fussing a lot doing it? Well, I’ve got just a solution for you! I’ve seen the idea of using puff pastry as a vessel for baking eggs and other goodies before, but after seeing Juliya’s egg tartlets I was determined to finally just do it.
I paired these tarts with a simple baby leaf salad, walnuts, some feta cheese and brought it all together by using a freshly whipped honey-mustard dressing. It’s good to use a nice cheese for the tart as it makes a significant difference in the flavor. You want something that’s not going to just ooze and melt, but make your tart delicious. I used part aged cheddar and part of extra creamy Swiss. If you have havarti or fontina, you’re golden.
Egg Tart & Green Salad w/ Walnuts and Honey Mustard Dressing
- 4 pastry sheets 4in x4in, thawed
- 1.5-2 cups shredded cheese havarti, cheddar, fontina
- 3 strips bacon
- 4 large eggs
- 1 egg white
- Chives chopped
Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Dressing
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Cut bacon into thin strips and render in a skillet over medium heat, turning, until crispy, about 10 minutes.
- Beat 1 egg white with a pinch of salt.
- Working with one pastry sheet at a time, carefully fold it to form a triangle, with a sharp knife, starting about 1/4 inch from the widest angle, cut perpendicular to the edge of the pastry (about 1/4 inches), on both sides, making sure not to cut all the way through at the corner of the widest angle. Unfold the triangle. With a pastry brush, brush the pastry with egg white wash. Fold the borders to the opposite sides, lining up the edges of the pastry, forming a basket.
- Brush the borders with egg white wash. Continue with the rest of the pastry. Transfer to the prepared baking sheet. Bake for about 12 minutes.
- Remove from the oven, let cool for 5 minutes.
- Sprinkle 1/4 of the cheese inside the pastry, making a small well in the middle. Break the egg inside the well. Sprinkle with salt. Sprinkle with crispy bacon and let bake for another 10 minutes. Remove from the oven and sprinkle with chopped chives. Serve right away.
Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Salad Dressing.
- Roast the walnuts in the oven at 350F, for about 10 minutes, shaking the pan twice. Remove hazelnuts from the oven, let cool and rub between palms of the hand to remove the shell. Roughly chop hazelnuts. Set aside.
- In a medium sized bowl, whisk together mustard, wasabi, honey, balsamic vinegar, garlic (optional) and salt, until smooth. Continuing to whisk, slowly start pouring the oil. Continue whipping until all oil is added and the dressing is thick.
- Alternatively you can use a hand blender to do the same. In a deep cup (usually comes with the blender) pulse the mustard, wasabi, honey, vinegar, garlic (optional) and salt until homogenous. With the blender still running, add 1 tablespoon of oil at a time, waiting until it’s incorporated before adding another tablespoon. The dressing will be smooth, creamy and thick.
To serve: Place 2 cups salad onto a plate. Sprinkle walnuts and feta on top. Drizzle the dressing over the salad or serve the salad with the dressing on the side.
*You can use chicken or quail eggs. If using quail eggs, use 3-4 per tart.
*Instead of bacon, you can use chopped sausage or any kind of meat you have on hand.
*Roast the walnuts ahead of time to save on prep. work before serving.
*Bacon can be prepared ahead of time to save time on prep work.
*To make this a vegetarian dish, omit the bacon.
*Instead of using bacon, you can use smoked salmon. Just sprinkle chopped pieces of salmon on baked tarts.
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