Breakfast on your mind? But want to ditch poha, upma, dosa, toast for something interesting?

Try this Puff Pastry Tart with a filling of ricotta cheese and a topping of artichokes/eggplant, walnuts and dried tomatoes.

You can also use crumbled cottage cheese or mushrooms or a boiled egg.

Non-vegetarians can opt for slices of salami or ham.

Puff Pastry Tart

Recipe: Kind courtesy California Walnuts

Serves: 2-3

Ingredients

• 300 gm pack ready-rolled puff pastry, easily available in cold storage food shops
• 1 can artichoke hearts, around 165 gm drained weight or a 165 gm eggplant
• 80 gm sun-dried tomatoes, soaked
• 80 gm walnuts
• 6-8 sprigs fresh thyme
• 250 gm ricotta cheese
• Salt to taste, around ½ tsp
• Dash pepper
• 1 egg

Method

• Take the puff pastry out of the refrigerator about 10 minutes before use.
  If frozen, it needs to be defrosted.
• Preheat an oven to 220°C.
• Drain the artichokes and the tomatoes.
  If using an eggplant, wash and pat dry. 
• Chop the artichokes in half and chop the tomatoes and the eggplant (optional).
• Coarsely chop the walnuts.
• Wash the thyme, shake dry and keep some aside for the garnish.
  Pluck the leaves from the stem.
• Keep aside.
• Season the ricotta cheese with the salt and the pepper.
• Unroll the puff pastry on a baking sheet lined with parchment paper.
  Spread the ricotta cheese.
  Fold the pastry over the cheese and score lightly with a knife, crimping the edge slightly (please see the pic above)
• Beat the egg and brush the edges with it.
  Top the tart with the halved/chopped artichokes/eggplant, chopped tomatoes, walnuts, thyme.
  Bake in the oven for about 20 minutes until golden brown.
  Take out of the oven and sprinkle with the remaining thyme sprigs.
• Serve warm.