Savory Breakfast Pastry


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An easy breakfast to please any guest. Both my first and second house guests in my new digs loved the tomato and avocado puff pastry, they even said it was restaurant quality!


  • Store bought puff pastry
  • 1 tbsp olive oil
  • 5 cherry tomatoes (or 4 tomato slices)
  • 1 avocado
  • 1 tbsp goat cheese
  • 1/3 cup parmigiano reggiano
  • 2 eggs
  • 1 tbsp white vinegar

Preheat oven to 400F.

Two blocks of pastry came in the Tender Flake box I purchased. After thawing one block overnight in the fridge, I cut it in half and rolled out two rectangles of dough.

Brush about a 1/2 tbsp of olive oil on each rectangle, then drop on a few dabs of goat cheese (again about a 1/2 tbsp worth). Cut cherry tomatoes in quarters and avocado in slices. Arrange on each rectangle of pastry, keeping about a 1/4 of an inch of free space on all sides. Roll up the sides.

Bake for 15 minutes or until edges are golden. Sprinkle parm on top and place in oven for another 2 minutes to melt.
Serve with poached eggs, done here in my previous post. The golden oozing yolk not only provides a great colour contrast, but is also fatty and delicious against the sour roasted tomatoes and buttery puff pastry.
(I have served this dish with sides including: halved grapefruit, a parfait of fruit and whipped cream, and spinach salad)

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