Recipe At A Glance
Back-to-school means fresh starts and new beginnings, and it’s always a great time to shake-up the routine a bit, find some new recipes and feel a little inspired. This would be such a great, first day of school breakfast – it’s beautiful and substantial and would make the kids feel very special.
It’s also made from ingredients that you can store in the refrigerator and freezer, so even though the tart looks quite fancy, it’s easily assembled from ingredients you can keep on-hand. If you’ve never baked with frozen puff pastry before you might be surprised at how easy it is to use!
- 1 (17.3 oz.) pkg. Pepperidge Farm Puff Pastry sheets, thawed
- 1 (10-oz.) pkg. Bird’s Eye frozen spinach, thawed
- 1 tsp. unsalted butter
- ½ cup chopped onion
- 1 cup shredded Borden’s cheddar cheese
- 8 large Eggland’s Best eggs
- 4 pieces crisp-cooked bacon, crumbled
- Chopped chives to serve (optional)
1. Thaw the puff pastry and the frozen spinach according to package directions. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. Heat the butter in a medium sized skillet over medium heat and sauté the onions for 4 minutes until golden brown, then add the spinach and sauté for another 4 minutes or so until cooked and the moisture is gone. Allow to cool to room temperature.
3. While the spinach mixture is cooling, on a lightly floured surface, lay out one sheet of the pastry, sprinkle lightly with flour and lightly roll it just a little thinner, preserving the shape of the dough. Use a sharp knife to cut it into two even pieces, transfer the pieces to the prepared baking sheets, then use the same knife to score a ½-inch border around the edges, making sure not to cut all the way through the pastry. Use a fork to prick holes in the middle part of the pastry, within the border. Repeat with the other sheet of puff pastry, so you end up with 4 scored pieces of pastry.
4. Bake the puff pastry for about 10 to 11 minutes until lightly browned and slightly puffy. Remove from the oven, and press within the border lightly with a fork to deflate any puffed up areas, then spread the spinach evenly over the four pieces, keeping the border clear. Sprinkle the spinach with the cheese. Use a spoon to make a little hollow in the spinach and cheese mixture both ends of all four the rectangles. Carefully crack an egg into the depressions in the spinach mixture. Repeat until all four pastries have two eggs each. Sprinkle over the bacon, and return to the oven.
5. Bake for another 8 to 10 minutes until the pastry is fully cooked and the egg is done to your liking. Serve immediately, with chives sprinkled on top if desired.
- Change up the tarts to fit your tastes and what you have in the fridge! Sautéed mushrooms would be good, change the cheese or try crumbled sausage in place of bacon.
- You can partially bake the puff pastry ahead of time. Just put the half- baked pastries in a well sealed container and keep them at room temperature for up to two days before finishing the tarts in the morning. ‘
- You could also sauté the spinach and make the bacon ahead of time and store them in the fridge. Then, the tarts will come together quickly on a school morning!