Good morning! I’m having an 80s flashback to Good Morning Vietnam. Just try reading that again, or better yet, read it out loud. It’s impossible to do without smiling. Goooooooood morning …….
You know what else will put a smile on your face? This tart:
It’s all flaky, buttery, pastry deliciousness. Oh ya, there are some veggies on there too. I almost forgot about those. Pastry can do that to me. It kinda just takes over my brain.
And goat cheese. And lots and lots of sweet caramelized onions.
This tart is really all about the flaky pastry, the sweet caramelized onions and the creamy, tangy goat cheese. Can you really imagine anything better right now?
Wait, there is one thing about this tart that makes it even better …
You can make it before you go to bed so when you wake up all you have to do is pull it out of the fridge and pop it in your oven. I bet you could even do it one handed so you don’t have to put your coffee down.
I thought I’d share this with you now since Christmas is only a few days away (yikes!), but this tart is really good to serve year round. It’s perfect for Mother’s Day, lazy summer Sunday mornings, birthday breakfasts or any other time you know you’re going to want an easy and crazy yum breakfast.
Store-bought puff pastry usually comes in a box with one piece of pastry, lightly scored in the middle. Cut it in half for this recipe.
If you like a hearty breakfast you’ll want to double the recipe, or serve some sausages or bacon or a big salad on the side.
For me, two pieces (out of 6 the tart makes) with my cup of coffee is perfect.
If you make Asparagus Goat Cheese and Cherry Tomato Breakfast Tart, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 sheet of puff pastry, unthawed
- Flour, for dusting
- 1 bunch of asparagus, about 10
- 2 small handfuls of cherry tomatoes
- ¼ cup goat cheese, crumbled
- Maldon, or another flaky salt, for sprinkling
- Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring occasionally for 5 minutes. Reduce the heat to medium low and continue to cook the onions for 10 minutes more. Remove them from the heat.
- minutes before the onions are ready begin rolling out the dough. Dust a clean work surface with flour and roll the dough out to 9x11. Place the dough on a parchment lined baking tray.
- Top the dough with the onions, leaving 1 inch space at the edges. Line up the asparagus on top of the onions then top with the tomatoes and goat cheese. Sprinkle over a good pinch of flaky sea salt.
- If you are making this ahead cover it tightly with plastic wrap and leave it in your fridge overnight.
- Preheat your oven to 450 degrees. Place the tart in the preheated oven and bake it for 25 minutes, or until the pastry is puffed and golden.
- Remove the tart from the oven and let it cool for a few minutes before cutting it into 6 pieces.
Latest posts by Kristen Stevens (see all)
- Pretty Beet Gnocchi with Pistachio Arugula Pesto - December 9, 2016
- Maple Bourbon Sweet Potato Ribbon Casserole - December 6, 2016
- Mini Chicken Satay Skewers with Thai Peanut Dipping Sauce – served 4 ways - December 4, 2016