I decided to give up meat for lent and am looking forward to trying out the veggie options at my favorite Bristol eateries. However, I can’t eat out every day and I can easily get into the habit of making the same thing over and over again. So when you’re tired of the same ol’ omelette, just add pastry! Here is what you’ll need:
- Shortcrust pastry
- Puff pastry
- 2-3 eggs
- 1/2 small onion
- 2 large mushrooms
- 1/2 bell pepper
- 1 handful chopped spinach
- Salt & Pepper to taste
First, you’ll want to cook the mushrooms and onion. If I’m baking, I like sweating out all the liquid so the pastry doesn’t absorb it instead.
While that’s cooking, go ahead and cut two squares of short crust pastry.
Next, cut two equal squares of puff pastry and cut out a smaller square from each of those.
Place the puff pastry “window” square on top of the short crust square. Using a fork,press down on the outside edges to seal them together.
Best the eggs thoroughly with a pinch of salt and pepper.
Brush the pastry with some beaten egg and place in a oven heated to 180 C / 350 F for 7 minutes. Why 7 you ask? For my oven, it allowed a pre-bake that made the puff pastry rise enough to hold the egg mixture that comes next.
Chop up the bell pepper and spinach, adding it to the beaten eggs along with the cooked mushrooms and onions.
Scoop a generous portion of the egg mixture into the center of each bit of pastry. Bake for another 20 minutes, or until the eggs are thoroughly cooked.
And there you have it, Eggy Tartlets! These took a little more time to make than I had hoped, but makes a great vegetarian main foe those times when you don’t want an omelette, but you’ve got heaps of eggs to use up.
You can pretty much add whatever veggies you’d like or even some cheese. For an extra kick, I drizzled some sriracha over them. These would also go great with a side salad or some roasted potatoes.
That’s all for this week! It’s supposed to get super cold tonight, so if you stock up on eggs, these tartlets will definitely warm you up. Take care and mind the ice Bristol! Thanks for reading and Happy Eating!