Egg Tart & Green Salad w/ Walnuts and Honey Mustard Dressing - (Free Recipe below)


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Egtargrens - Recipes
1.00 LBS
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Egg Tart & Green Salad w/ Walnuts and Honey Mustard Dressing
Prep time
5 mins
Cook time
20 mins
Total time
35 mins
Serves: 4 Servings
Egg Tart
  • 4 pastry sheets (4in x4in), thawed
  • 1.5-2 cups shredded cheese (havarti, cheddar, fontina)
  • 3 strips bacon
  • 4 large eggs
  • 1 egg white
  • Chives, chopped
  • Salt
  • Pepper
Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Dressing
  • 8 cups baby leaf salad
  • ½ cup walnuts, roasted and shelled
  • ¾ cup feta cheese
  • 3 tablespoons Dijon Mustard
  • 1 tsp mustard seeds (optional)
  • 1 teaspoon wasabi (optional)
  • 1 tablespoon honey
  • 1 tablespoon Balsamic vinegar
  • ½ cup olive oil
  • ½ clove garlic (optional)
  • ½ tsp salt
  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Cut bacon into thin strips and render in a skillet over medium heat, turning, until crispy, about 10 minutes.
  3. Beat 1 egg white with a pinch of salt.
  4. Working with one pastry sheet at a time, carefully fold it to form a triangle, with a sharp knife, starting about ¼ inch from the widest angle, cut perpendicular to the edge of the pastry (about ¼ inches), on both sides, making sure not to cut all the way through at the corner of the widest angle. Unfold the triangle. With a pastry brush, brush the pastry with egg white wash. Fold the borders to the opposite sides, lining up the edges of the pastry, forming a basket.
  5. Brush the borders with egg white wash. Continue with the rest of the pastry. Transfer to the prepared baking sheet. Bake for about 12 minutes.
  6. Remove from the oven, let cool for 5 minutes.
  7. Sprinkle ¼ of the cheese inside the pastry, making a small well in the middle. Break the egg inside the well. Sprinkle with salt. Sprinkle with crispy bacon and let bake for another 10 minutes. Remove from the oven and sprinkle with chopped chives. Serve right away.
Baby Leaf Salad w/ Walnuts, Feta & Honey-Mustard Salad Dressing.
  1. Roast the walnuts in the oven at 350F, for about 10 minutes, shaking the pan twice. Remove hazelnuts from the oven, let cool and rub between palms of the hand to remove the shell. Roughly chop hazelnuts. Set aside.
  2. In a medium sized bowl, whisk together mustard, wasabi, honey, balsamic vinegar, garlic (optional) and salt, until smooth. Continuing to whisk, slowly start pouring the oil. Continue whipping until all oil is added and the dressing is thick.
  3. Alternatively you can use a hand blender to do the same. In a deep cup (usually comes with the blender) pulse the mustard, wasabi, honey, vinegar, garlic (optional) and salt until homogenous. With the blender still running, add 1 tablespoon of oil at a time, waiting until it’s incorporated before adding another tablespoon. The dressing will be smooth, creamy and thick.
To serve: Place 2 cups salad onto a plate. Sprinkle walnuts and feta on top. Drizzle the dressing over the salad or serve the salad with the dressing on the side.
*You can use chicken or quail eggs. If using quail eggs, use 3-4 per tart. 
*Instead of bacon, you can use chopped sausage or any kind of meat you have on hand. 
*Roast the walnuts ahead of time to save on prep. work before serving. 
*Bacon can be prepared ahead of time to save time on prep work. 
*To make this a vegetarian dish, omit the bacon. 
*Instead of using bacon, you can use smoked salmon. Just sprinkle chopped pieces of salmon on baked tarts.
Nutrition Information
Serving size: 1 Tart, 2 cups of Salad