Rustic Breakfast Tart
A rustic golden brown pastry topped with mushrooms, onions and beautifully baked eggs.
Ingredients
- 8 ounces Italian sausage
- 1 medium yellow onions, diced
- 8 ounces baby portobella mushrooms, sliced
- 1 cup spinach, packed
- 6-8 sun dried tomatoes, thin sliced
- 8 ounces mozzarella, shredded
- 4 ounces sharp white cheddar, shredded
- 4 large eggs
- 1 teaspoon water
- 1 sheet of puff pastry
- 2 spring onions, thinly sliced
Instructions
- Preheat oven to 425 degrees
- Brown Italian sausage in a medium skillet and once it is nicely browned, transfer it into a bowl and set aside
- In the same skillet, cook the diced onions over medium heat, scraping the browned bits from the Italian sausage from the bottom of the skillet
- Once the onions are softened, add the mushrooms and continue to cook until the mushrooms are softened as well
- Transfer the onions and mushrooms to a bowl and set aside
- Add spinach to the skillet over medium heat for two minutes or until it has wilted slightly. Transfer into a bowl and set aside
- Lightly flour a large cutting board and roll out the puff pastry slightly larger than it was in the packaging
- Run a knife to score a line about 3/4 of an inch inside the boarder of the puff pastry
- Using a fork, gently prick holes all over the puff pastry to the inside the boarder
- Make an egg wash by whisking one egg and one teaspoon of water together in a small bowl and brush this egg wash around the boarder of your puff pastry
- Top the puff pastry with shredded cheese, cooked Italian sausage, onions, mushrooms, wilted spinach and sun dried tomatoes
- Bake at 425 degrees for 15 minutes
- Remove from the oven and crack 4 large eggs onto the tart
- Return the tart to the oven and bake until the eggs are set to your preference
- Garnish with additional shredded cheese and finely diced spring onions