Creole
Recipes
Our delectable Creole Breakfast Cheesy Pastries recipe combines the warmth of traditional Creole spices with the comforting richness of cheese, all nestled within a flaky pastry crust. Perfect for a leisurely morning meal or a delightful brunch shared with friends. Indulge in the tantalizing fusion of flavors these pastries offer that will awaken your taste buds and add a touch of hearty charm to your morning routine.
Ingredients
1 tablespoon olive oil
6 ounces Andouille sausage, small cubed
1/4 red bell pepper
1/4 green bell pepper
1 small red onion, finely chopped
1/2 teaspoon creole seasoning
1 large sheet puff pastry (375 grams), defrosted in the fridge overnight
7 large eggs
1 cup Colby jack cheese, shredded
1 cup mascarpone cheese
salt and pepper to taste
Preparation
01Preheat the oven to 400 F.
02In a large skillet over medium heat, add olive oil and heat for about 30 seconds. Add in cubed Andouille sausage and allow it to sear while occasionally tossing with a spoon or spatula until there is visible browning on the sausage, about 2-3 minutes. Keep a close watch on this so it doesn't burn.
03To the same pan, add red bell pepper, green bell pepper, red onion, and creole seasoning. Allow the veggies to sweat and sauté with the sausage until softened. Remove the sausage mixture from the heat and allow it to completely cool while you prep the pastry.
04Place the pastry on a lined baking tray. Fold the edges of the pastry inward, about 1 inch from the edge, on all 4 sides. Make an egg wash by whisking one egg and a splash of water. Egg wash the rims of the pastry and prick the center of the pastry several times with a fork, before chilling the pastry for 10 minutes. While the pastry chills, work on the cheese filling.
05In a medium bowl, combine Colby jack cheese with the mascarpone cheese and remaining egg wash. Use a heavy spoon to make sure the cheeses are fully incorporated.
06Remove pastry from the fridge and using a spatula, evenly spread the cheese mixture in the center of the pastry, slightly away from the raised edges.
07Layer on the cooled andouille sausage sauté as evenly as you can across the top of the pastry.
08Bake the pastry for 12 minutes.
09Crack the remaining 6 eggs into the gaps on the pastry. Sprinkle lightly with pepper and return the tray to the oven for an additional 9-13 minutes. (13 minutes will produce a solid egg yolk if you do not like your egg yolks runny.)
10Slice the tart into 6 pieces and serve immediately.
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