Our Egg and Asparagus Tart is an elegant and tasty breakfast with a different take on a fried egg and that's surprisingly quick and easy to prepare. Nat picked it to make for his Mom on his first trip home to Minnesota since working at Hill House. The recipe below serves 8.
- One 8.5 oz sheet puff pastry
- 4 oz. goat cheese
- 4 oz. cream cheese
- 2 Tbsp. chives, finely chopped
- 1 clove garlic, minced
- 8 spears asparagus, blanched and cut in ½ inch slices
- 8 slices bacon, cooked and crumbled
- 2 large tomatoes, sliced into bite-sized pieces
- 16 eggs
- Salt and pepper to taste
Thaw the puff pastry sheet according to package. With a rolling pin and flour, roll the pastry sheet out so it is large enough to cover a standard-size cookie sheet. Wet your fingers with water and fold the edges over by ½-inch and push up on the sides to form a crust. Bake on a lightly greased sheet pan at 375 for 12 minutes.
Mix cheeses, chives and garlic in a small bowl until soft enough to spread.
Because the sheet puffs up while baking, press the portion inside the crust down with a fork or spoon. Spread the cheese mixture to cover pastry, and then sprinkle with the tomatoes, bacon and asparagus. Make indentations in the dough for the eggs, and then carefully crack them directly onto the tart. Bake at 375 until whites have set but yolks are still runny (approximately 15-20 additional minutes).
Allow to cool for a couple minutes, cut into 8 rectangles and serve.
Savory Sweet Potato & Pear Crumble
2 – 3 small sweet potatoes
5 firm pears
1 1/2 Tbsp coconut oil
2 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 cup gluten-free oats
1/2 cup coarsely chopped pecans
2 Tbsp coconut oil
1/2 tsp agave nectar
generous pinch salt
Preheat oven to 375 F. Peel and slice the sweet potatoes about 1/8″ thick. Steam the sweet potato slices to soften, about 5 minutes. (I use a steamer basket over simmering water, but you can also steam them in the microwave. Just make sure to cover the container so they don’t dry out.)
Peel and slice the pears about 1/8″ thick. Toss the sweet potato and pear slices with coconut oil and the chopped fresh herbs, reserving a hefty pinch of the herbs to mix into the topping. Pour the filling into a glass or ceramic baking dish (mine is about 9 x 12″).
Combine the oats and pecans in a small bowl. Add the reserved pinch of fresh herbs, a generous pinch of salt, 2 Tbsp coconut oil, and 1/2 tsp agave nectar. Toss until well combined. Spoon the topping evenly onto the sweet potatoes and pears.
Bake for about 40-45 minutes, until filling is soft and topping is browned and crisp. Let cool for a few minutes before serving. Tastes great warm or at room temperature. Makes 8 servings.