Description
This savory tart with eggs and feta offers a delightful combination of flaky puff pastry, creamy cheeses, tender asparagus, and perfectly baked eggs. Topped with fresh lemon zest and a sprinkle of flaky salt, this dish is perfect for a brunch or light dinner, delivering a delicious blend of textures and flavors in just 35 minutes.
Ingredients
Pastry and Cheese
- 1 puff pastry sheet (thawed and rolled to about 10 x 15 inches)
- 1 tablespoon Dijon mustard
- 3 ounces mozzarella cheese (shredded)
- 3 ounces gruyere cheese (shredded)
Vegetables and Seasoning
- 1 pound asparagus (ends trimmed)
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon flaky salt (or kosher salt)
- 1/8 teaspoon fresh cracked black pepper
- 1 small lemon (zested)
Additional Toppings
- 4 eggs
- 3 tablespoons feta cheese (crumbled)
Instructions
- Prepare the oven and puff pastry: Preheat the oven to 425°F. Lay the puff pastry on parchment paper. If the pastry isn’t already sized about 10 x 15 inches, gently roll it out to those dimensions.
- Score and bake the pastry: Use a dull knife to score a one-inch border around the edges of the pastry, being careful not to cut all the way through. Poke the inside of the border several times with a fork to prevent excessive puffing. Bake the pastry for 10 to 12 minutes until it is puffed and golden. Remove from the oven but leave the oven on for the next steps.
- Apply mustard and cheeses: Brush the Dijon mustard gently inside the scored border, even if this deflates the pastry slightly. Evenly sprinkle the shredded mozzarella and gruyere cheeses over the mustard-coated area.
- Prepare asparagus topping: Toss the asparagus with olive oil and 1/4 teaspoon kosher salt until well coated. Arrange the asparagus evenly over the cheese layer on the tart.
- Add eggs and season: Create small gaps between the asparagus stalks and carefully crack the eggs into these spaces. Sprinkle most of the flaky salt over the eggs to season them, then sprinkle the remaining flaky salt, black pepper, and lemon zest evenly over the entire tart.
- Bake the assembled tart: Return the tart to the oven and bake for about 15 minutes, or until the eggs are set to your preferred doneness.
- Garnish and serve: Once baked, let the tart rest for 5 minutes to firm up. Then crumble the feta cheese on top, cut into portions, and serve warm.
Notes
- Make sure to trim the tough ends of the asparagus for better texture and taste.
- Dijon mustard complements the cheeses but can be adjusted or omitted for a milder flavor.
- Use fresh eggs for the best results when cracking onto the tart.
- The lemon zest adds a bright contrast to the rich cheeses and eggs—don’t skip it.
- You can substitute gruyere with another melting cheese like fontina or Swiss if preferred.
- Resting the tart before serving allows the eggs to set fully and makes slicing easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired