Holidays are always filled with leftovers. Making a delicious Holiday Leftover Breakfast Puff Pastry Tart with Pepperidge Farms® Puff Pastry Sheets is as simple to make as it is to eat!
One of the greatest things about the holiday season is being around family! I have to admit that I am a really lucky girl who loves her family a lot. And there’s quite a bit of us around during the holidays, so when it comes time for Thanksgiving or Christmas, there is a lot of food to be shared! But some how there always seems to be leftovers, no matter how many people come to dinner.
Finding creative ways to use leftovers can be hard at times, the turkey sandwich can get old after day 3. I believe I have found a great way to use those leftovers, though, in a way that can please anyone. This one would be especially good after a morning of intense Black Friday shopping. A breakfast tart with turkey, cranberry sauce, a bit of cheese, and potatoes on top of Pepperidge Farms® Puff Pastry Sheets is something you and your loved ones will be making after the holidays! For other inspiring ideas from Pepperidge Farms®, check out their Holiday Recipes and their Pinterest page as well.
Making this tart has a lot of the same principles, I found, as making pizza at home. The key to getting the most bang-for-your-buck when it comes to these Puff Pastry Sheets, is 1) keeping the puff pastry as cold as possible before working and 2) cooking the tart fast. I love how these Puff Pastry Sheets are so easy to use. I pull my puff pastry from the freezer and put them into my fridge overnight to let them thaw. This keeps the butter in the pastry cold and allows for maximum rise when baking. Super, super easy right?!
As I’ve mentioned in making my own homemade pizzas, I love adding some kind of flavor base to a pizza, or in this instance, a tart. Brushing a simple oil and herbs to your Puff Pastry Sheets not only gives the puff pastry an amazing, golden color, but it also gives the whole dish an aromatic and woods-y taste. Sage, thyme, and roasemary pair perfectly with the holidays.
Getting a crisp crust, if that’s your game, can be achieved by baking the tart on a pizza stone. I love love love baking on a pizza stone and it’s simple to do. With the amount of time you need to preheat the oven, the stone will be hot and ready to use to give you the crisp crust you want!
When it comes to savory breakfasts, I love a good runny egg! Nothing beats it! If you’re not a runny yolk person, however, it’s easily solved by baking the tart just a bit longer. Plus makes these Puff Pastry Sheets even more golden brown!
If you happen to not have roasted potatoes leftover from the holidays, sweet potatoes would make an excellent substitute for this breakfast tart.
I hope you enjoy this tart and that it becomes a new holiday staple for you and the ones you share this special time with! Again, feel free to check out Pepperidge Farms® Holiday Recipes and Pinterest page for other great ideas! Watch this video to see how this tart is made.
Happy eating.
In this recipe, I used shredded turkey using the guide on How To Roast a Perfectly Moist Turkey Breast, as well as my Fresh Cranberry Sauce with Cinnamon and Orange.
Holiday Leftover Breakfast Puff Pastry Tart
Holidays are always filled with leftovers. Making a delicious Holiday Leftover Breakfast Tart with Pepperidge Farms® Puff Pastry Sheets is as simple to make as it is to eat!
Ingredients
- 1 Puff Pastry Sheet
- 1 tablespoon sage, rosemary, and thyme finely chopped
- 2 tablespoons olive oil
- 1/3 cup shredded Havarti cheese, you can use mozzarella or provolone if you would like.
- ¾ cup shredded turkey
- ¼ cup sliced and roasted herb potatoes
- 4 eggs
- To taste salt and pepper
Garnish
- ¼ cup arugula
- ¼ cup cranberry sauce
Instructions
- Preheat oven to 375 degrees. On a smooth surface, roll out puff pastry a 9x9” square. Brush puff pastry with herbs and oil.
- Add cheese, turkey and potatoes to the puff pastry. Crack 4 eggs open and place on top of the other ingredients, leaving the eggs whole. Season tart with salt and pepper.
- Bake tart in the oven at 375 degrees for 12-15 minutes, depending on the preference of egg yolk doneness.
- Remove from oven and garnish tart with arugula and cranberry sauce. Cut into 8 pieces.
Nutrition Information
Yield 8 Serving Size piecesAmount Per ServingCalories 277Saturated Fat 4gCholesterol 97mgSodium 133mgCarbohydrates 18gSugar 3gProtein 9g
While I always make my own pizza dough, I always buy the Puff Pastry. Great idea to use it for left over and I never though of cooking it on a pizza stone. I will do that next time
I buy puff pastry too! It’s a whole lot of effort to make it when you have a fantastic product that gives you the same results! I bake everything on a pizza stone!
This just made me hungry! And unusually excited for leftovers. ????
Haha I’m glad I could do both! I hope that you make it for yourself during the holidays!
Such a great idea! That egg looks amazing!
That egg makes this tart!