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Red, White, and Blue Breakfast Puff Pasty Tart

For a dessert treat, line the crust with melted chocolate before adding the yogurt layer.

For the puff pastry base:
1 sheet puff pastry
1 medium egg – beaten (you will only need a tiny bit of egg
to use as egg wash)

For the whipped Greek yogurt:
2/3 cups double cream (or whipping cream)
3 tablespoons granulated sugar
1/2 cup Greek yogurt

For the topping:
1/2 cup strawberries
1/2 cup raspberries
1 cup blueberries
Powdered sugar – for topping

Preheat the oven to 425°F, or follow the cooking directions provided with your puff pastry sheet.
Unroll the puff pastry sheet onto the baking pan. Using a knife, lightly score around the puff pastry sheet, about 1/2-inch from the edge. Be careful not to cut all the way through. Using a fork, prick holes all over the entire surface of the puff pastry sheet, within the scored lines. Using a silicone brush, lightly brush a very thin layer of beaten egg across the entire surface of the puff pastry sheet, including and especially around the border. You will only use up a little bit of the egg.

Bake for about 15 minutes, or according to the directions provided with your puff pastry sheet, until the puff pastry is golden brown. Remove from oven and allow to cool.

In the meantime, pour the double cream into a medium bowl and add the sugar. Beat on medium speed until medium to stiff peaks form. Fold in the Greek yogurt. Once the puff pastry base is cooled, spread the whipped Greek yogurt mixture on top, avoiding the 1/2-inch along the four edges.

Add on the berries. Top with powdered sugar. Cut into portions and serve immediately.




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