Description
Elegant breakfast tarts made with flaky puff pastry, sweet caramelized onions, earthy chanterelles, and soft-baked eggs. Rich, savory, and perfect for a special breakfast or brunch.
Ingredients
3–4 large onions
1 teaspoon salt
1 teaspoon sugar
3–4 tablespoons butter
3–4 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons fresh thyme leaves, divided
1/2 pound fresh chanterelle mushrooms
1 sheet frozen puff pastry, thawed
4 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Parsley leaves, for garnish
Instructions
- Thinly slice onions into half rings. For each onion, heat 1 teaspoon oil and 1 teaspoon butter in a heavy pan over medium heat. Add onions, salt, and sugar. Reduce heat to medium-low and cook 30–40 minutes, stirring occasionally, until deep golden. Cool and measure out about 1 1/2 cups.
- For the chanterelles, melt butter in a frying pan over medium-high heat. Add mushrooms and sauté about 5 minutes until moisture evaporates. Season with salt, pepper, and thyme. Transfer to a paper towel–lined plate.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Roll puff pastry to a 5 1/2-by-20-inch rectangle, about 1/4 inch thick. Trim edges and cut into 4 rectangles.
- Place pastry rectangles on the baking sheet. Fold edges inward to form a raised crust. Prick centers with a fork. Spread 1 tablespoon caramelized onions on each.
- Bake for 12 minutes, until puffed and golden. Cool briefly and gently press the centers to create wells.
- Crack each egg into a small bowl, then slide into the pastry wells. Divide chanterelles over the tarts and lightly season with salt and pepper.
- Bake 6 minutes, or until whites are set and yolks are nearly set. Garnish with parsley and serve immediately.
Notes
Add Gruyère or Parmesan before adding the onions.
Use rosemary instead of thyme for a woodier flavor.
Top with lemon-tossed arugula for brightness.
Substitute cremini or oyster mushrooms if chanterelles aren’t available.
Add red pepper flakes for gentle heat.
Nutrition
- Serving Size: 1 tart
- Calories: Approx. 420
- Sugar: 7g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
