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Author Notes: I created this recipe as a hearty brunch dish, with a nod to my Canadian roots -- maple syrup, Canadian bacon and sharp cheddar cheese bring up the flavor of winter kale on flaky puff pastry. A touch of balsamic adds a little tanginess, and it's all topped with whole baked eggs (yolks still runny, of course) which coat everything in yummy rich goodness. Perfect for a cold Sunday winter morning! - jasmin
- flour for dusting
- 1 sheet frozen puff pastry (from a 17.3 oz package), thawed according to package directions
- 2 tablespoons olive oil
- 1 tablespoon finely chopped shallot
- 3 ounces Canadian bacon, rind removed, diced (about 5 slices)
- 5 cups chopped kale (tough stems removed), rinsed and drained
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- pinch of salt and freshly ground black pepper
- 2/3 cup grated sharp white cheddar cheese
- 1 egg, beaten
- 4 large eggs
- salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out each pastry sheet into a square measuring approximately 10” x 10”. Place pastry sheet on a large, parchment-lined baking sheet.
- In a large skillet, heat olive oil over medium high heat. Add shallots and bacon and cook, stirring, for 2 minutes. Add kale, maple syrup, balsamic vinegar, salt and pepper and cook until kale is bright green and wilted, about 2 minutes. Remove from heat.
- Using a slotted spoon, removed kale mixture from pan, squeezing out as much of the liquid as possible (discard liquid). Place in a bowl and refrigerate until cool.
- Spread kale mixture over the center of pastry sheet, leaving an approximate 1” border. Sprinkle cheese evenly over kale mixture. Brush pastry border with beaten egg.
- Bake in a 400 degree F oven for 8-10 minutes or until pastry is light golden. Remove from oven, and gently break one egg onto each quadrant of the kale mixture (taking care not to break the yolks). Return to the oven and bake for an additional 5-7 minutes, or until egg whites are set and yolks are partially cooked (but still a little runny). Pastry should be golden brown.
- Remove from heat, sprinkle to taste with salt and freshly ground black pepper, and serve warm.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)