French Onion Puff Pastry Breakfast Tarts - Leftover Crockpot Beef

I've loved using my crock-pot this winter to make pulled beef for french dip sandwiches.  But where I struggle is how to use up all of the leftover beef.  In the past, I've added the leftover beef and broth to a large deep-sided skillet with a large can of diced tomatoes, reducing it a bit and then adding underdone pasta to it to finish cooking and absorb some of the broth.  It's delicious, and the pasta absorbs the flavors of the broth!
But after making that pasta several times in a row, I wanted to think of a few other simple ways to use this awesome pulled beef and not break the bank.  This recipe, and the one I'll post next, mostly involve caramelizing onions with a little salt, pepper, and thyme, so we're keeping the whole thing budget friendly.  This recipe uses store-bought puff pastry and whatever cheese and greens you have already to create savory breakfast tarts.  Put an egg on it to make this a fantastic meal and you'll forget you're using up leftovers :-)
First, I got my onions going.  I was making a large batch of onions since I was using them for both leftover recipes with this beef, but if you're just making the breakfast tarts, you can use a small pan and caramelize one medium onion for this tart.
Onions are ready!  Beef is ready for its makeover, oh yeah!
One sheet of puff pastry, a little egg wash, then onions, cheese, and beef unite.
 Layer, layer, layer.
 Bake, and you'll have a delicious savory tart ready to devour.  But wait, there's more!
Add an egg, and we've just created a glorious breakfast, or an even better breakfast for dinner!
The melty cheese, the sweet onions, the soft pulled beef, and the peppery arugula form a killer combo.  Is the egg there just for show?  Discuss.
No one will ever suspect that you're using up leftovers with this dish!  It's elegant, but rather simple, and any cheese and greens you have in your fridge would be delicious substitutes!
French Onion Puff Pastry Breakfast Tarts
serves 4, or 2 hungry people

Ingredients (amounts are approximate- adjust for your own topping desires):
1 sheet puff pastry, thawed and cut into 4 equal pieces
1/2 cup caramelized onions (recipe below)
1/2 cup pulled beef, drained of broth (click here for the recipe I used)
1/2 cup diced gouda cheese
1/4 cup parmesan cheese
Egg wash (1 egg scrambled with 1 teaspoon water)
4 eggs
Fresh arugula to top

Preheat your oven to 425.  Line a baking sheet with parchment paper and place the 4 pieces of puff pastry on it about 1 inch apart.  Using a knife, score a 1/2" border around each piece (not cutting all the way through), and brush with the egg wash.

Equally divide each topping onto the 4 pieces of puff pastry, and layer.  I started with the onion, then gouda, then the beef, then finished with a sprinkling of parmesan on each.

Bake tarts for 12-15 minutes, or until edges are golden brown and puffy.  Meanwhile, make four fried eggs to your desired done-ness, one for each tart.

When tarts are done in the oven, place a cooked egg on top, and serve with arugula on top or on the side.  You can sub any greens, or any cheeses in this recipe, just use what you have in your fridge.

Caramelized Onions:
1 tablespoon olive oil or butter (in my 4x recipe I used 3 tablespoons olive oil, 1 tablespoon butter)
1 medium onion, sliced
1/2 heaping teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper

(Feel free to quadruple this recipe and have more onions for the next recipe I'm posting, just use a big pot instead of a pan.)
Heat a medium pan with oil over medium heat.  Add the onions all at once and stir to coat in the oil, then leave untouched for about 5 minutes.  Add the thyme, salt, and pepper and stir again.  Leave relatively untouched, only occasionally stirring to prevent the onions from sticking.  If the onions are getting too brown too quickly, lower the heat, and if they're getting too dry without getting soft, add some water.  Continue cooking until translucent, soft, and brown.
Enjoy!

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