Of all the meals I’ve made this week, this might be my favorite. I made egg, ham and cheese tartlets and rhubarb coffee cake. Oh and don’t forget the mimosas!
Egg, cheese and ham tartlets Recipe (originally from The Curvy Carrot)
1 sheet thawed puff pastry dough. This will make 4 tarts.
1/2 cup white cheddar cheese, grated
1/2 cup Gruyere cheese, grated
**Or use a mixture of whatever cheeses you have on hand – I used a Colby, cheddar mix
1/3 cup crème fraîche (or sour cream…or Greek yogurt) – I used Greek yogurt because it’s impossible to find creme fraiche in Green Bay.
1/4 cup fresh spinach, chopped
1 tablespoon shallot, finely chopped
Butter or vegetable oil, for frying the eggs
Salt and pepper, to taste
Scallions, chopped, for garnish, if desired
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper; set aside.
3. On a flat and clean surface, gently flatten out the puff pastry.
4. Using a pizza cutter, cut the puff pastry into four equal squares.
5. Using a sharp paring knife, very carefully cut a line (don’t cut all the way through the dough…you want to create a little break in the surface so that a ridge forms while the tarts bake…) about half an inch inside the edge of each square.
6. Using a fork, prick the inside of this new square several times.
7. Place each puff pastry square on the baking sheet.
8. In a medium bowl, combine the crème fraîche and cheeses, mixing until well combined.
9. Gently place and spread about 1-2 tablespoons of the cheese mixture onto the center of each puff pastry square.
10. Sprinkle the cheese with the chopped spinach and shallots (as much or as little as you desire.)
11. Bake until the pastry is lightly puffed and golden, about 15 minutes.
12. Meanwhile, melt the butter or oil in a frying pan over medium heat.
13. Cook your eggs as desired. I chose over-easy. This is when you warm up your ham too. I fried some pre-sliced, pre-cooked ham.
14. Top each tart with a fried egg and ham, garnish with scallions and salt and pepper, to taste. Serve immediately.
- 1/2 cup shortening
- 1 1/2 cups packed brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups diced fresh or frozen rhubarb, thawed
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
- In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
- Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.