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.
Serve with a side of plain yogurt.
Granola Breakfast Tarts
with Sautéed Apples + Coconut Yogurt
Ingredients for the granola crust
Ingredients for the filling + apple pie topping
Instructions
1. Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
2. 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.
3.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.
4.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.
5. 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).
5. Immediately before serving, top each tart with ⅓ cup coconut yogurt. Top with sautéed apples. Crown with an extra whole pecan.
• 2 cups of prepared gluten free granola
• 2/3 cup of gluten free flour
• ¼ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¼ cup coconut oil solid
• 1⅓ cups coconut yogurt or other thick yogurt of your choice
• 1 cup of sliced peeled apples
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon or apple pie spice
• 2 tablespoons pecans toasted and chopped
• ¼ vanilla bean powder or ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt