Roast Beef and Brie Breakfast Tarts
makes 4 tarts
- 12- 18 SLICES THINLY SLICED ROAST BEEF OR PROTEIN OF CHOICE
- 1 SMALL WHEEL BRIE CHEESE, SLICED THINLY
- SPRIGS OF FRESH THYME
- 1 SHEET PUFF, THAWED
- MUSTARD, TO TASTE
- 1 EGG, LIGHTLY BEATEN WITH 1 TABLESPOON OF WATER
- SALT AND FRESHLY GROUND PEPPER
- EGGS TO SERVE, IF DESIRED
Preheat the oven to 425°F.
Slice the puff pastry sheet into four pieces and use a sharp knife to cut a 1/2 inch border around each square – you don’t want to cut all the way through the pastry, you just want to score the pastry so it creates a frame when baked. Use a fork and poke inside the border to prevent too much puff. Place the pastry on a lined baking sheet and brush the edges with the egg wash. Bake for 15 minutes until slightly puffy and lightly golden.
Remove the puff from the oven and brush with mustard and top with slices of brie and roast beef. Sprinkle on some fresh thyme and return to the oven and bake until golden and brie is melty, about 5-8 minutes. Remove, season with salt and freshly ground pepper and enjoy immediately.
*If using eggs, fry the eggs while the puff pastry goes into the oven the second time around.