Flaky Spinach and Egg Breakfast Tart With Parmesan Cheese
A golden, flaky puff pastry tart filled with whisked eggs, Parmesan and sautéed spinach — a simple yet elegant breakfast or brunch recipe that’s ready in about 40 minutes.
Equipment
- baking sheet
- frying pan
- bowl
- whisk
- Pastry brush
Ingredients
- 2 cloves garlic peeled and finely chopped
- 1 bunch green onions sliced
- 2 tbsp olive oil
- 250 g fresh baby spinach
- salt and freshly ground black pepper
- 3 eggs
- 2 tbsp Greek yogurt
- 2 tsp Dijon mustard
- ½ cup grated Parmesan
- 1 pkg puff pastry
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In frying pan, quickly fry garlic and green onions in olive oil. Add spinach and let it wilt down. Season with salt and pepper. Drain if a lot of liquid forms.
- In bowl, whisk eggs, and set a little aside for brushing pastry. Whisk in Greek yogurt, Dijon mustard, Parmesan, salt and pepper. Stir mixture into spinach.
- On prepared baking sheet, roll out puff pastry. Fold edges in slightly all the way around to form a frame. Spread filling on dough, then brush edges with reserved egg. Bake until golden, about 20 minutes.