A gourmet breakfast doesn't have to be a time-consuming affair. These tarts are filled with flavor. Buttery puff pastry squares are topped with a sage, ricotta and an aged parmesan mixture, then topped with thin slices of butternut squash and a sunny side up egg. Garnished with chopped sage, chives and a drizzle of honey.
- 3/4 cup Whole milk ricotta cheese
- 1/2 cup Shredded aged parmesan cheese
- 1 med. Egg, beaten
- 1/4 cup Fresh sage, chopped
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground nutmeg
- 1 sheet Puff pastry (15"X10")
- 1/4 small Butternut squash, peeled and thinly sliced
- 4 med. Eggs
- 1 tsp. Fresh chives, chopped
- Fresh ground black pepper, to taste
Pre-heat oven to 400 degrees. In a medium size bowl, stir together the ricotta cheese, parmesan cheese, egg, sage, salt and nutmeg. Set aside.
Lightly flour a clean surface or cutting board. Unroll or unfold puff pastry and roll out to 15"X10" rectangle. Cut into four quarters (7 1/2" X 5"). Fold all 4 sides of each rectangle in 1/4". This will hold the egg in the tart shell. Transfer puff pastry rectangles onto a NUCU Cookie Sheet.
Spread ricotta mixture in the bottom of each rectangle with the back of the spoon.
Place 4-5 slices of squash to one side over ricotta mixture.
Place cookie sheet on the center rack and bake for 20-25 minutes or until puff pastry is fully risen. Remove from oven.
Crack an egg into a small custard cup, then pour egg into the other side of the tart shell. Repeat with remaining eggs.
Return cookie sheet to oven and bake an additional 10-15 minutes or until egg white is cooked through and yolk is cooked to desired doneness. Remove from oven and sprinkle with chopped chives and fresh ground black pepper. Serve.
These tarts can be served as an appetizer or side dish by eliminating the egg or reducing the size of the tart.