Roasted Capsicum, Red Onion & Pecorino Breakfast Tart

Flaky puff pastry topped with sweet roasted capsicum, caramelised red onion, salty pecorino and baked eggs. An easy savoury tart made for a relaxed breakfast or weekend brunch.

Weekend breakfasts deserve something warm from the oven without asking too much of the morning. Crisp puff pastry, sweet capsicum and deeply caramelised red onion make a simple base for pecorino and baked eggs, with the vegetables catching at the edges as the pastry turns golden underneath.

Cut into four generous pieces, each with its own egg, it is easy enough for breakfast but substantial enough to carry through to lunch. A little fresh parsley and pecorino over the top are all it needs before bringing it to the table.

Prep: 10 min · Cook: 27 min · Serves: 4 · Cuisine: Australian · Category: Breakfast

Ingredients

Roasted Capsicum, Red Onion & Pecorino Breakfast Tart

• 1 sheet frozen puff pastry, thawed
• 1 red capsicum, thinly sliced
• 1 red onion, thinly sliced
• 4 eggs
• 40 g pecorino, finely grated, plus extra to finish
• 1 tablespoon olive oil
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• Fresh flat-leaf parsley, finely chopped, to finish

Method

1. Preheat the oven to 210°C fan-forced. Line a baking tray with baking paper.
2. Place the puff pastry onto the prepared tray. Using a sharp knife, lightly score a border approximately 2 cm from the edge, taking care not to cut all the way through. Prick the pastry inside the border several times with a fork.
3. Heat the olive oil in a frying pan over medium-high heat. Add the capsicum and red onion with a small pinch of salt and cook for approximately 4–5 minutes, until softened and beginning to caramelise around the edges.
4. Scatter half of the pecorino over the centre of the pastry, keeping the scored border clear. Arrange the capsicum and red onion over the cheese and season with freshly cracked black pepper.
5. Bake for 10 minutes, until the pastry has begun to rise and the edges are lightly golden.
6. Remove the tray from the oven. Make four spaces among the vegetables and carefully crack an egg into each one. Scatter over the remaining pecorino.
7. Return to the oven and bake for 12 minutes, or until the egg whites are completely set and the yolks are cooked through.
8. Finish with freshly grated pecorino, chopped parsley and cracked black pepper. Cut into four portions, giving each serving an egg, and serve warm.

Serving Suggestion

Serve it as the centrepiece of a slow weekend breakfast with plenty around it. A fresh Greek Style Salad with Feta, Olives & Garlic balances the richness of the pastry and baked eggs. To carry the table through to mid-morning, set out a plate of Soft Strawberry & Coconut Muffins or a Simple Banana Loaf alongside the coffee. Everything holds together for an unhurried morning with no one rushing off.

Storage Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven or air fryer until warmed through and the pastry has crisped again.

Notes

Slice the capsicum and onion fairly thinly so they soften quickly and cook evenly on the tart.

Keep the vegetables within the scored pastry border. Leaving that outer edge uncovered allows it to rise into a crisp, flaky frame.

Puff pastry is at its best while still warm. If preparing the tart a little before serving, return it to a moderate oven for a few minutes rather than reheating it in the microwave.

The Grace Table Tip

For four neat servings, position the eggs roughly in quarters before the final bake. When the tart is cut, every piece has its own baked egg and a good share of the caramelised vegetables.

For softer yolks, begin checking the eggs earlier during the final bake and remove the tart once the whites are completely set.