Eggy Tartlets

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!

Peach Tarts


Summer is slowly coming to an end, but I’m not ready to slow down just yet! We’ve got a bank holiday weekend coming up, and since I’ll be at Reading, I figured I better pump myself full of nutrients to even out the gluttony a three day weekend usually brings. And since peaches are still abundant, I decided to make dairy free, grain free, peach tarts! Here is what you’ll need:

1 1/2 cup course coconut flour or desiccated coconut

  • 1 cup almond flour / ground almonds
  • 2 tablespoons fine coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 eggs
  • 4 tablespoons honey
  • 1 teaspoon vanilla
  • 4-5 peaches
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil (for the topping)*

**UPDATE: I would not recommend adding extra coconut oil on the topping. I think sprinkling brown sugar over the top would be just fine. The finished product tasted good, but the oil seeped into the crust too much. If you like coconut oil, have at it as it still tasted really nice, but I’m not sure the extra oil would suit everyone. Perhaps instead of 1/4 cup, maybe 1 tablespoon would be better.


First combine the dry ingredients which consists of both coconut flours, almond flour, and cinnamon. Set aside.


You will then combine the wet ingredients consisting of the coconut oil, eggs, vanilla, and honey. I used Woody’s honey which is a great product made in Bristol. I purchased it at Southville Deli in Bedminster, and I’ve also found it at the Tabacco Factory Sunday market on occasion. This honey comes to us from Sea Mills which is nestled west of the city center, on the banks on the Avon. There is a great pub there called Lamplighters; check it out if you’re in the area.


Add the wet ingredients to the dry bowl, and mix well, using your hands if necessary.


After the pastry has come together, put it in the fridge to chill. Now it’s time for the peaches!


You will then peel and slice 4-5 peaches. I used 4 peaches in today’s recipe, but I do think 5 would have been better.


Next, comes the topping. Thoroughly combine 1/4 cup coconut oil and 1/2 cup packed brown sugar. If you would like to make this a “paleo” desert, you can omit this topping and glaze the finished product with honey.


Take the dough out of the fridge and split in half. Grease your tins and press the pastry until it takes the shape of the pan. You can try rolling it, but this type of flour can be a bit crumbly.


I decided to pre bake the pastry as the peaches are very juicy and no one likes a soggy bottom. I placed them in the oven for 10 minutes at 180 C / 350 F.


Take the pans out of the oven a let them cool for about 5 minutes. Then, arrange the peaches as you like in each tin, followed by a sprinkling of the brown sugar topping. You can also chop up the peaches instead of slicing, and heap them in.


At the same temperature, place the tarts in the oven for another 10-15 minutes, or until the peaches are cooked. I suggest placing them on the bottom rack (which I didn’t do in the pic) to avoid the crust from browning too much.


And there you have it folks, summertime Peach Tarts! These will be a hit at a bank holiday gathering or to eat amongst your household while enjoying the fading light of summer. These tarts are a great option for anyone who can’t have dairy or refined flour. And as mentioned earlier, it can easily be made paleo. I really hope you get a chance to taste these while peaches are still plentiful on the grocery shelves. I got my peaches at Aldi (UK) this week as they are on offer for 45p for a 4-pack. I believe the offer is good until next week.

Anyhow, enjoy your bank holiday weekend, and if you don’t have any plans, make some Peach Tarts! The one suggestion I would make is to use baking paper to line the tins which will make them easier to get out. Until next time, thanks for reading and Happy Eating!