Now, I don't know about you, but when I think of tarts, I visualize those gorgeous little baked delicacies piled high with seasonal fruit. That, however, is not what this is. Lol. Today's recipe is a savory tart. And let me tell you... it's phenomenal! The hubby went back for more. Twice. SOOOO GOOD!!!! Several times he told me just that. And he wasn't lying. I'm considering making it again for dinner tonight. Because... I need better photos. Good excuse, right? ;-)
You can play around with the recipe. Use different veggies, cheeses, herbs, proteins... Make it your own! Another important note... I chose to use full fat yogurt & cheeses - you can significantly cut the calories and fat by using fat free yogurt and reduced fat cheese (or reduce the amount of cheese). Your choice. Have fun with it!
Summer Steak Tart
- 1 sheet puff pastry
- 1/3 cup plain greek yogurt, full fat*
- 2 Tbsp milk
- 3 Tbsp parmesan, fresh grated
- 1/4 tsp sea salt
- 1/4 tsp black pepper, ground (more to taste)
- 1 very small eggplant, thinly sliced
- 1 small red pepper, thinly sliced
- 8 cherry or grape tomatoes, halved or sliced
- 3 oz grilled, lean steak (I used leftovers from a previous meal)
- 1 tsp fresh thyme*
- 1 tsp fresh oregano*
- 1/2 tsp fresh basil*
- 6 large eggs, raw
- 3 Tbsp crumbled feta
- Preheat oven to 375 degrees
- Thaw 1 sheet of puff pastry and place on parchment or silpat lined baking sheet. Roll it out smooth.
- Gently turn up and roll the edges into a small crust.
- Finely chop the herbs, then divide in half.
- Thinly slice, then dice the cooked steak. Set aside.
- Thinly slice the eggplant and red pepper. Halve or slice the tomatoes.
- In a small bowl, mix together greek yogurt, milk, parmesan and a sprinkle of sea salt & pepper to taste.
- Pour mixture into the center of the pastry and spread evenly.
- Layer veggies over the yogurt mixture.
- Sprinkle half the herbs over the tart.
- Bake at 375 degrees for 15-20 minutes, until veggies are softened and pastry crust is mostly cooked. Remove from oven.
- Evenly spread the steak over the tart.
- Sprinkle 3 Tbsp crumbled feta over the top.
- With a spoon, create six wells evenly over the tort. Make them deep and wide enough to contain an egg.
- Crack an egg carefully into each well.
- Sprinkle the remaining herbs.
- Add a touch more sea salt and cracked pepper over the top.
- Return to oven and bake for about 20 minutes - until pastry is no longer raw and eggs reach desired doneness. I prefer soft set - whites fully cooked, yolks soft).
- Remove from oven and allow to rest for 5 minutes.
- Slice into 6 pieces.
Nutritional InformationAmount Per Slice Calories: 290 | Total Protein: 15 g | Total Carbohydrate: 22 g | Total Fat: 17 g | Total Fiber: 3 g | Total Sodium: 410 mg
*To prepare ahead, after the first baking, allow tart to cool, then cover and refrigerate until ready to finish. When ready, preheat oven, add the steak, feta, eggs, and herbs. Continue as per the recipe.
***Herbs - I used fresh herbs from my garden (the veggies, too!), but you can certainly use dried if that's what is available.
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