Best Sunny Side Up Herbed Tart Recipes

CHEESY VEGETABLE GARDEN TART

Cheesy Vegetable Garden Tart image

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package (5.2 ounces) Boursin garlic and fine herbs cheese
2 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 teaspoon grated lemon zest
1 sheet frozen puff pastry, thawed
Assorted fresh vegetables and herbs such as olives, sliced red onion, sliced miniature sweet peppers and rosemary
1 tablespoon olive oil
1 large egg, beaten
Sesame seeds, optional

Steps:

Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 171 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

SUNNY-SIDE-UP HERBED TART

Sunny-Side-Up Herbed Tart image

Feel free to be creative with this versatile egg tart. Try Canadian bacon or ham as the meat ingredient, and add toppings such as thyme, chopped spinach or goat cheese.-Diana Neves, Lafayette, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

4 slices pancetta or 4 bacon strips
1 tablespoon olive oil
1 cup sliced fresh mushrooms
2 tablespoons chopped shallot
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon sherry, optional
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1/8 teaspoon salt
Dash pepper
TART:
1 sheet frozen puff pastry, thawed
5 large eggs
1 teaspoon water
1 tablespoon minced chives
Dash each salt and pepper

Steps:

Preheat oven to 425°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, heat oil over medium heat; add mushrooms and shallot. Cook and stir until tender, 5-7 minutes. Add tarragon and, if desired, sherry; cook 1 minute longer., Remove from heat; stir in cheeses, sour cream, salt and pepper. Set aside., On a lightly floured surface, unfold puff pastry. Roll into a 10x9-in. rectangle. Transfer to a parchment-lined 15x10x1-in. baking pan. Prick with a fork., Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake until pastry is golden brown, 10-12 minutes., Carefully crack remaining eggs off-center into each corner. Bake until eggs are set, 8-10 minutes. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm.

Nutrition Facts : Calories 585 calories, Fat 40g fat (13g saturated fat), Cholesterol 305mg cholesterol, Sodium 893mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 5g fiber), Protein 21g protein.