This spinach and feta egg tart is one of the easiest, yet very delicious brunch recipes to make. Ready in under 30 minutes, this pretty breakfast tart is sure to impress and satisfy your guests.
It’s so simple and leaves you plenty of time to relax and socialize during brunch instead of rushing around in the kitchen. Serve with a simple side of roasted vegetables or on its own.
Recipe Notes:
Variations: This specific recipe focuses on Mediterranean flavors, but the base recipe concept can be applied to endless flavor combinations. Just start with the puff pastry base, a savory sauce, some cheese, vegetables, and eggs – then get creative!
Vegan: There are a number of store-bought vegan puff pastry options available including this one which can be found at many grocery stores. Additional changes to make this recipe vegan are to omit the egg and either use non-dairy cheese or omit the cheese entirely. A vegetable-forward breakfast pizza is always delicious.
Spinach and Feta Egg Tart
Ingredients
- 1/2 sheet puff pastry, thawed
- 2 cups fresh baby spinach
- 2 cloves garlic, minced, divided
- 1/4 cup yellow onion, diced, divided
- 2 tsp tomato paste
- 2 Tbsp olive oil, divided
- 1/2 cup dairy or non-dairy milk, unsweetened
- 2 large eggs (use 4 eggs if wanting to serve one per person)
- 1/4 cup feta, crumbled
- 2-3 sprigs fresh thyme
- kosher salt and pepper, to taste
Directions
- Preheat oven to 400F.
- Unfold puff pastry onto a parchment lined baking sheet. Slightly roll up the edges to form a crust. Bake for 8 minutes.
- Meanwhile, in a small pan heat 1 Tbsp olive oil over medium heat. Add 2 Tbsp onion and sauté until translucent, about 5 minutes. Season with salt and pepper. Add 1 clove minced garlic and cook until fragrant, about 30 seconds. Mix in spinach and stir until just wilted. Remove from pan and set aside.
- In the same pan, add the remaining 1 Tbsp olive oil and heat over medium heat. Add remaining onion and cook for 2-3 minutes. Season with salt and pepper. Stir in garlic and tomato paste. Cook until tomato paste starts to caramelize, about 2 minutes.
- Add milk and whisk to combine. Add 2 Tbsp crumbled feta and stir. The sauce should become smooth and start to thicken.
- Spread the sauce over the pre-baked puff pastry, saving about 1 Tbsp for drizzling later. Place the sautéed spinach in clumps over the sauce, leaving indentations for the eggs. Carefully crack the eggs and spread out the whites to ensure even baking. Sprinkle with half of the remaining feta.
- Bake for 10 minutes, or until desired doneness of the egg yolks. Remove from oven. Drizzle with remaining sauce and sprinkle with remaining feta and fresh thyme.
