Bake for 15 minutes or until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.
Make-Ahead: You can roast and refrigerate the onion and tomatoes up to 24 hours ahead
Spinach and Feta Puff Pastry Breakfast Tart
Ingredients
• 1 sheet puff pastry, thawed
• 1/2 tablespoon extra virgin olive oil
• 1 bag (8 ounces) baby spinach
• 2 to 3 garlic cloves, minced
• 1/2 cup crumbled fat free feta cheese
• 2 eggs
• Salt and fresh ground pepper, to taste
• Plain yogurt, for serving (optional)
Directions
1. Preheat oven to 400F.
2. Line a baking sheet with parchment paper.
3. Using a rolling pin, lightly roll out the puff pastry to approximately 11x11, cut in half.
4. Transfer to previously lined baking sheet and bake for 8 minutes.
5. In the meantime, prepare the filling.
6. Heat olive oil in a large nonstick skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Stir frequently.
7. Stir in the crumbled feta and continue to cook for 30 seconds; remove from heat and set aside.
8. Take the puff pastry out of the oven and using a fork or a spoon, deflate the center of the puff pastry, leaving about a 1-1/2 inch puffed-up border on all sides.
9. Divide up the filling and add it to the center of both pastries.
10. Make a well in the center of the filling and crack an egg inside of the well.
11. Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown.
12. Remove from oven and let stand about 3 minutes.
13. Sprinkle with a bit of salt and fresh ground pepper.
14. Cut each pastry into 4 wedges.
15. Serve with a side of plain yogurt.
Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt
These Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt,
It’s an incredible breakfast treat that's so good; you'll think its dessert! The granola crust is spread with creamy dairy-free coconut yogurt and topped with cinnamon sautéed apples. This gluten-free, paleo and vegan breakfast is the perfect morning breakfast, or to make any morning more special.
Adapted from here as I am not making my own granola.
Ingredients
For the granola crust
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For the filling + apple pie topping
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Instructions
Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
In a mixing bowl, combine the flour, granola, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the mixture until it comes together into a course meal with no dry flour remaining.
Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely. Store in the fridge until ready to eat.
When ready to eat, prepare the sautéed apples. In a medium pan, melt the coconut oil over medium heat. Add the apples, maple syrup, cinnamon, pecans, vanilla bean powder, and salt. Sauté for 6-8 minutes or until apples are slightly softened but still crunchy (or until they’re all soft - whatever your preference is).
Immediately before serving, top each tart with ⅓ cup coconut yogurt. Top with sautéed apples. Crown with an extra whole pecan Enjoy!