Asparagus Puff Pastry Tart with Eggs and Feta
This asparagus puff pastry tart with eggs and feta cheese is the perfect brunch recipe. It is so easy to prepare and looks so beautiful and elegant. It is flaky, crispy, cheesy, and overall delicious with the tender asparagus and runny egg yolks. The lemon zest and crumbled feta give it an extra pop of flavor.
Servings: 4 people
Calories per serving: 629
EQUIPMENT
INGREDIENTS
- 1 puff pastry sheet, thawed and rolled to about 10 x 15 inches
- 1 tablespoon dijon mustard
- 3 ounces mozarella cheese, shredded
- 3 ounces gruyere cheese, shredded
- 1 pound asparagus, ends trimmed
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- 4 eggs
- 1 small lemon, zested
- 3 tablespoons feta, crumbled
- ¼ teaspoon flakey salt, or kosher salt
- ⅛ teaspoon fresh cracked black pepper
INSTRUCTIONS
- Preheat oven to 425°F. Place puff pastry on parchment paper. If it is not already about 10 x 15 inches, roll it out to approximately that size. Use a dull knife to score a one inch border all around, then use a fork to make several pricks all over the dough within the border. Bake for 10 to 12 minutes, until puffy and golden brown. Set aside and keep the oven on.
- Brush the dijon mustard gently all over the puff pastry within the border. It's okay to deflate the pastry while brushing it. Sprinkle the shredded mozarella and gruyere cheese all over.
- Toss the asparagus with the olive oil and kosher salt, then arrange all over the tart. Make small gaps between some of the asparagus and crack the eggs in them. Sprinkle most of the flakey salt over the eggs, then the rest of the salt, black pepper, and lemon zest all over the tart.
- Bake the assembled tart in the preheated oven for about 15 minutes, or until the eggs are set to your liking.
- Let the tart rest for 5 minutes, then crumble the feta cheese all over, cut, and serve.
NOTES
Storage: This tart is best consumed immediately in order to enjoy the crispy puff pastry and the runny egg yolks. If you anticipate having leftovers, I recommend prioritizing eating the sections with egg yolks on them as they do not reheat very well. Otherwise, store the leftovers in an airtight container in the fridge up to 5 days.
Reheating: Place leftovers on a baking sheet in a 350°F oven (or toaster oven) until warmed through.
NUTRITION
Calories: 629kcal | Carbohydrates: 34g | Protein: 26g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 980mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1498IU | Vitamin C: 8mg | Calcium: 448mg | Iron: 5mg
Nutrition information provided is an estimate and may vary.
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