This savory puff pastry tart makes a stunning brunch centerpiece with surprisingly little effort. A golden, flaky pastry base is spread with whipped ricotta, cream cheese, fresh chives, and dill, then topped with delicate poached Pete & Gerry’s Organic Pasture Raised Eggs for a dish that feels elegant, fresh, and ready to share.
Instructions
- Heat the oven to 425°F.
- Roll the puff pastry as little as possible to smooth out any creases. Trim the edges to create a sharp rectangle and place the pastry on a large baking sheet.
- Using a knife, score the pastry to create a 1-inch frame around it. Using a fork, poke the pastry all over avoiding the 1-inch thick frame.
- To a small bowl, add one egg and one tablespoon of water. Whisk vigorously to combine. Using a brush, brush the egg wash on the 1-inch frame. Bake the pastry for 15 minutes, until lightly golden and puffed.
- Remove the pastry from the oven. Using a flat-bottomed measuring cup, flatten and press down the poked pastry (avoiding the 1-inch frame). Brush with another layer of egg wash all over the pastry, including the frame and center, and bake for 10 to 15 minutes, until golden brown all over. Cool the pastry to room temperature.
- In a food processor, add the cream cheese, ricotta and pulse for 2 to 3 minutes, until whipped. Add the chives, dill and quickly pulse until incorporated. Season with salt.
- Spread two thirds of the cheese mixture on the pastry. Add the remaining cheese to a piping bag and pipe 6 rings on the pastry, to nest the poached eggs in them.
- Poach the eggs: bring a large pot of water to a boil. Reduce the heat to medium-low, to a steady simmer. Place a mesh strainer over a large bowl. Crack the remaining 6 eggs in the mesh strainer. Using a spoon, stir the water to create a vortex. Dump all the eggs in the vortex. Poach for 2 to 3 minutes, until the egg whites are opaque but the yolks are wobbly to the touch.
- Scoop the eggs using a slotted spoon and place each poached egg in its cream cheese nest, on top of the pastry. Season the eggs with salt and pepper.
- Divide the pastry into 6 slices and serve right away.
