Recipe for Kale and Red Pepper Egg Tarts, flaky crust filled with parmesan, kale, red pepper, and topped with a fresh egg. Perfect individual quiche like tarts to add an energy boost to your breakfast!
I love how every recipe evokes a memory. Some are wonderful childhood recollections or flavors from a vacation, others make my mouth pucker recalling dishes I never care to taste again. Overall food usually goes hand in hand with happiness and contentment. I’ve always enjoyed eating good food, but making it myself is a whole new level of satisfaction!
Growing up we ate more than our fare share of eggs. Scrambled, sunny side up, fried, or hard boiled were the main choices. I never tried a poached egg until my late 20’s! My father is a huge breakfast fan and still lights up anytime someone requests one of his ‘famous’ fried egg sandwiches. This amazing meal consisted of two pieces of toast slathered in mayonnaise, sprinkled with pepper and filled with a fried egg. Simple yet satisfying and I still enjoy one weekly:)
Now that my cooking skill set and palate have evolved, I’m finding new ways to enjoy eggs. Quiche is my all time favorite breakfast. My way of having pie in the morning without the added guilt. In an effort to go against the normal filling of spinach and mushrooms, these egg tarts are full of healthy baby kale with red peppers. Add in some cheese, top with an over easy egg and suddenly mornings become sophisticated.
Kale and Red Pepper Egg Tarts
- 2 cups (500 g) sifted all-purpose flour
- 1/2 tsp salt
- 16 Tbsp very cold unsalted butter cut into small pieces
- 8 Tbsp ice water plus more if needed
- 1 1/2 cup ( 375 g)grated parmesan cheese
- 2 cups (500 g) shredded baby kale leaves
- 1 cup (250 g) thinly sliced roasted red pepper
- 2 Tbsp olive oil for cooking
- 6 eggs
- 1/4 cup chopped green onions
Whisk together the flour and salt. Add butter and water then begin mixing with hands. (add water as needed) Squeezing and working butter into flour until forms dough. (may use food processor)
Form dough into a ball, wrap in plastic and place in fridge for 30 minutes.
**during this time make your filling and set aside**
Roll dough onto floured surface to 1/8" thickness.
Gently lay dough over 2-3 tart shells. Pressing dough into bottom and against corners.
Cut dough around each tart shell, leaving a 1/8-1/4 inch overhang.
Reform ball with leftover dough and repeat with remaining shells.
On medium heat, combine olive oil and red peppers in frying pan.
Add in kale once pepper begins to soften. Sprinkle salt and crushed red pepper to taste. (just a pinch of each) Cook for 2-3 minutes.
Spoon filling evenly into each pie crust.
Sprinkle cheese over filling.
Separate egg whites from yolks. I keep half of each egg shell to hold my yolks.
Pour one egg white on top of filling for each tart. If your filling is not well packed you may need two egg whites.
Bake tarts at 350 F for 20-25 min or until crust is golden brown.
Remove tarts and add a single yolk to each tart.
Bake for an additional 3-4 minutes to lightly cook yolks.
Cool for 5 minutes to remove from tar trays.
Serve warm with a green onion topping!