Mushroom And Egg Tart

Frozen puff pastry comes handy when you want a quick and easy baking. Great option for both sweet and savoury baking which can be prepared in a jiffy. Nowadays, you can find frozen puff pastry in almost all hypermarkets and comes in various in sizes and shapes. Get few packet of them and store in your freezer and when you want to bake something nice, take it out, defrost and start baking.

I always have few packets of frozen puff pastry dough in my freezer, just in case when i have the fix for a quick baking. I love mushrooms and i grabbed a big packet of fresh shitake mushrooms on sale and thinking of piling them on top of my puff pastry. An instant savoury tart to please everyone just before Saturday lunch. Meaty shitake mushroom laid on the bed of buttery flaky golden puff pastry and gorgeous sunny egg on top with the yolks still running is what i want for my Saturday brunch.



Ingredients

1 sheet frozen puff pastry,thawed
1/2 cup fresh shitake mushroom, halved
2 large eggs
1 tbsp fresh/dried parsley leaves,chopped
1 onion,chopped
1 garlic,chopped
1 tbsp butter
Pinch of grounded black pepper
Salt to taste
All purpose flour,for dusting


Methods

Preheat oven at 375'F or 190'C and line a baking tray with parchment paper

On a clean surface, dust little flour and roll out the puff pastry to 1/2 inch thick. Trim edges and place on the prepared baking tray. With a knife, score 1/2 inch border around the edges and with a fork, prick the inside border all over. Refrigerate for 15 minutes

In a pan, melt butter. Add onion and garlic, cook till onion wilted. Add mushroom and parsley leaves. Cook for 8-10 minutes and season with salt and pepper

Bake puff pastry for 12-15 minutes or till golden. Remove from oven and spoon the mushroom mixture, o the top of baked puff pastry staying within border.

Crack eggs on top of mushroom mixture and bake till egg whites are set but the yolks still runny approximately for 10 minutes. Remove from oven

Cut and serve

Notes

• When creating the border, do not cut off the puff pastry entirely. Leaving 1/2 inch in all four angle intact. By doing this, while baking the pastry will puff up and create a neat border

• Don't ever wash mushroom with water as, mushroom able to act as a sponge and absorp liquid. Always clean mushrooms with a clean kitchen towel.