Sunny-Side Egg Tartlets with Mushrooms and Spinach
Ingredients
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8 ounces sliced mushrooms
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons all-purpose flour
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1 sheet frozen puff pastry
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½ cup frozen spinach
Tools
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measuring spoons
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spatula
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pastry brush
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fork
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spoon
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3 small bowls
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2 June Pans
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rolling pin
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cooling rack
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pizza wheel
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June Oven
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Preferences
Season the mushrooms
Combine the mushroom slices with the oil, salt and pepper on the June Pan. Toss to combine and spread in a single layer.
8 ounces sliced mushrooms
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
spatula
Roast the mushrooms
Place the June Pan on the middle shelf of the June Oven. Roast the mushrooms 12 minutes, until they are tender and browned. June will notify you when the mushrooms are ready.
June Oven
Roll and cut the tart shells
While the mushrooms cook, lightly dust a work surface and rolling pin with flour. Unfold and roll the puff pastry sheet into a rectangle about 12” x 16”. Trim any ragged edges, if desired. Using a pizza wheel or long, sharp knife, cut the rectangle in half horizontally and vertically to create 4 rectangles (about 6” x 8” each).
2 tablespoons all-purpose flour
1 sheet frozen puff pastry
rolling pin
pizza wheel
Fold and score the tart shells
Fill a small bowl with water and, using your finger or a brush, dab or brush water on the rim of each shell. Fold the pastry edges over about ¼-½” to create a raised rim. With a fork, prick the bottoms of the tart shells all over. Transfer the tart shells to a June Pan, arranging them so they all fit. It’s ok if the tart shells touch each other or go slightly up the sides of the June Pan. Transfer the June Pan to the refrigerator to chill until ready to bake.
water
fork
pastry brush
Add the spinach to the cooked mushrooms
When the mushrooms are ready, remove the June Pan from the June Oven and set it on a cooling rack. Immediately add the fresh or thawed spinach to the June Pan and use a spatula to gently mix the mushrooms and spinach together. The heat from the mushrooms and June Pan should wilt fresh spinach slightly, if using. If using only one June Pan, transfer the mushrooms and spinach to a small bowl, then cool, wash and dry the June Pan before placing the tart shells on it and baking. Keep the June Oven hot by pressing the button below.
½ cup frozen spinach
Parbake the tart shells
Place the June Pan on the middle shelf of the June Oven. Bake the tart shells 10 minutes, until they are browned and crisp. June will notify you when the shells are ready.
Make the cheese filling
While the tart shells parbake, combine the cream cheese and shredded Gruyere in a small bowl. Use a fork to mash the cheeses together and set aside.
4 ounces cream cheese
2 ounces grated Gruyere
small bowl
Prepare the tart shells for the fillings
When the tart shells are ready, remove them from the June Oven and set the June Pan on a cooling rack. Keep the June Oven hot by using the button below.
Add the cheese filling
To prevent burning yourself on the hot June Pan, transfer the tart shells to a work surface. Using a spoon, gently press the centers of each tart down to form a well to hold the fillings. Evenly divide the cheese filling between each tart shell (about 3 tablespoons each). Carefully spread the filling on the bottom of each shell.
Add the mushrooms and spinach
Divide the mushrooms and spinach between the tarts, focusing on the edges of the tarts to form a well for the egg.
Add the eggs
Transfer the tarts back to the June Pan, then carefully crack an egg into each tart shell, keeping the yolks intact. If desired, crack the eggs into a small bowl one at a time, then gently transfer them to the wells.
4 large eggs
small bowl
Bake the tarts
Carefully transfer the June Pan to the middle shelf of the June Oven. Bake the tarts 10 minutes, until the egg whites are just set and the yolks are still runny. If firmer yolks are desired, follow on-screen instructions to continue cooking.
Rest and serve the tarts
Remove the June Pan from the June Oven and set it on a cooling rack. Allow the tarts to rest 1 minute before serving, to continue allowing the egg whites to firm up. Serve hot or warm. Garnish with flaky sea salt if using.
flaky sea salt
