Roasted Red Pepper and Egg Tarts

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side.   These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Calories: 386kcal

Author: Lauren Keating

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Ingredients

• 2 red bell peppers cut into thin strips
• 1 red onion cut into thin strips
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ cup loosely packed parsley chopped
• ¼ cup loosely packed cilantro chopped
• 1 sheet 1/2 package puff pastry, thawed
• 1 egg beaten
• 6 tablespoons low fat sour cream
• 6 eggs
• sea salt and cracked pepper

Instructions

• Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
• Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a 1/4 inch border around the edges. Refrigerate until ready to bake.
• Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
• Top with remaining herbs and season with salt and pepper. Serve immediately.

Nutrition Facts

Roasted Red Pepper and Egg Tart

Amount Per Serving

Calories 386 Calories from Fat 258

% Daily Value*

Fat 28.7g44%

Fiber 1.9g8%

Protein 10.4g21%

* Percent Daily Values are based on a 2000 calorie diet.

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