These flaky pesto, caramelized shallot and potato breakfast tarts are the perfect brunch recipe for a group gathering.
The Deets:
I have made a few of these tarts before and I come back to them every time because they are so versatile and really have endless combinations. This is my pesto caramelized shallot breakfast potato tart and it’s flaky, no fuss and makes your kitchen smell amazing. Drizzle with balsamic glaze, and I like to serve it on the side of eggs for breakfast but you can really do whatever you want.
Pesto breakfast potato tart
Ingredients
The filling:
- 2 Shallots, thinly sliced
- 2 tbsp Butter (for the shallots)
- 1/3 cup Grated parmesan cheese
- 1 Egg yolk
- A few sprigs of thyme, stems removed
- 1/4 cup Softened or whipped cream cheese
- 1 tbsp Alessi pesto
The potatoes:
- 6 Red or purple potatoes Depending on their size
- 2 tbsp Butter
- 1 tbsp Olive oil
- A few more sprigs of thyme
- Flaky sea salt
- Pepper
The rest:
- 6 Sheets of phyllo dough
- 4 tbsp Butter
- Thyme for topping
- Flaky sea salt
- Alessi Balsamic glaze
Instructions
- Preheat oven to 400 and remove phyllo dough from freezer to thaw.
- Thinly slice potatoes and toss and coat in melted butter, oil, thyme, salt and pepper.
- Thinly slice shallots and add to a skillet with 1 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 15 min or until the shallots are cooked down and a deep brown.
- Add all filling ingredients to a bowl and mix to combine.
- Melt remaining butter and brush one sheet of phyllo dough. Add another sheet on top and repeat with remaining 5 layers, brushing with butter between each layer.
- Add filling to the middle and then layer the potatoes in a circular pattern. Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter and sprinkle with more thyme leaves. Bake for about 30 min or until nicely golden brown. Drizzle the top with balsamic glaze and serve. Enjoy!
