Happy post-holidays friends – I hope everyone had a good one! I’m guessing you might have some leftovers hanging around. And maybe even some guests? If so, these guys would totally be super easy to whip up for a casual weekday brunch. I really love having guests stay over – everyone hangs out in their pajamas and gathers around the kitchen for cups of coffee. There’s definitely something super-cozy about it.
What’s even cozier are these super easy breakfast tarts. The night before, defrost your puff pastry in the fridge and make sure you have some leftover meat on hand. I used roast beef (or as I like to call it, roast beast!), but you can feel free to use whatever you have. Turkey would be awesome and of course bacon is always a favorite, but really, who the heck has leftover bacon?! Of course, you could fry up some bacon, but that would involve another step and in the mornings the fewer steps the better.
When you wake up, cut the puff into pieces, light score and par bake, top with toppings, and then pop the tarts back into the oven to melt the cheese. While all that’s going on you can fry up some eggs or make coffee. Or maybe just look desperately at the person who makes your coffee for you. Whatever works! Happy Sunday Friends!
Roast Beef and Brie Breakfast Tarts Recipe
makes 4 tarts
- 12- 18 slices thinly sliced roast beef or protein of choice
- 1 small wheel brie cheese, sliced thinly
- sprigs of fresh thyme
- 1 sheet puff, thawed
- mustard, to taste
- 1 egg, lightly beaten with 1 tablespoon of water
- salt and freshly ground pepper
- eggs to serve, if desired
Preheat the oven to 425°F.
Slice the puff pastry sheet into four pieces and use a sharp knife to cut a 1/2 inch border around each square – you don’t want to cut all the way through the pastry, you just want to score the pastry so it creates a frame when baked. Use a fork and poke inside the border to prevent too much puff. Place the pastry on a lined baking sheet and brush the edges with the egg wash. Bake for 15 minutes until slightly puffy and lightly golden.
Remove the puff from the oven and brush with mustard and top with slices of brie and roast beef. Sprinkle on some fresh thyme and return to the oven and bake until golden and brie is melty, about 5-8 minutes. Remove, season with salt and freshly ground pepper and enjoy immediately.
*If using eggs, fry the eggs while the puff pastry goes into the oven the second time around.
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