TODAY'S ORIGINAL · MODERN AMERICAN BRUNCH

Aviator Elephant Brunch Tart with Black-Garlic Motor Oil

Name: Aviator Elephant Brunch Tart with Black-Garlic Motor Oil
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Modern American brunch
Ingredients: 2 sheets (about 17 ounces total) Frozen puff pastry, thawed but cold; 1 Large egg, for egg wash; 6 slices Cooked bacon, chopped; 2 packed cups Baby spinach, roughly chopped; 1 cup Sharp cheddar, grated; 4 Large eggs, for topping; 1 cup Cherry tomatoes, halved; 4 Black garlic cloves; 3 tablespoons Balsamic vinegar; 2 tablespoons Maple syrup; 1 teaspoon Low-sodium soy sauce; 2 tablespoons Extra-virgin olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon Black pepper; 1/4 teaspoon, plus more to taste Kosher salt; 2 tablespoons Fresh chives, sliced

“Cleared for takeoff. Absolutely not cleared for the motorway.”

A crisp puff-pastry flying elephant carries baked eggs, smoky bacon, spinach, and cheddar through hostile brunch airspace, while an entirely edible black-garlic glaze provides the luxurious appearance of car oil. The pastry scraps become runway stars because aviation law demands snacks.

PREP 30 MINCOOK 30 MINSERVES 4MEDIUM

#flying elephant #brunch-energy #car oil

WHAT YOU'LL NEED

Ingredients

2 sheets (about 17 ounces total)Frozen puff pastry, thawed but cold
1Large egg, for egg wash
6 slicesCooked bacon, chopped
2 packed cupsBaby spinach, roughly chopped
1 cupSharp cheddar, grated
4Large eggs, for topping
1 cupCherry tomatoes, halved
4Black garlic cloves
3 tablespoonsBalsamic vinegar
2 tablespoonsMaple syrup
1 teaspoonLow-sodium soy sauce
2 tablespoonsExtra-virgin olive oil
1 teaspoonDijon mustard
1/4 teaspoonBlack pepper
1/4 teaspoon, plus more to tasteKosher salt
2 tablespoonsFresh chives, sliced

MAKE IT

Method

01
Heat the oven to 400°F (200°C) and line a large baking sheet with parchment. This is now an aircraft hangar; speak only in confident runway terminology.
02
Unfold the pastry. From one sheet, cut a large oval for the elephant’s body. From the second, cut two enormous ears, four stubby legs, one curling trunk, a small head, and two triangular wings. Use water to attach everything to the body. Anatomical criticism will be escorted from the kitchen.
03
Cut leftover pastry into stars, lightning bolts, or tiny aviation officials. Arrange them around the elephant as its legally required airborne entourage.
04
Beat the egg wash egg with 1 teaspoon water. Brush it over the pastry beast. Score a smaller oval inside the body without cutting through, then prick that center repeatedly with a fork so it understands authority.
05
Bake for 10 minutes. Meanwhile, wilt the spinach in a dry skillet over medium heat for 2 to 3 minutes. Let it cool slightly, then squeeze out excess moisture with clean hands or a towel.
06
Remove the pastry from the oven. If the center has inflated into a luxury air mattress, press it down gently with a spoon. Scatter spinach, bacon, cheddar, and tomatoes inside the scored body, keeping four small hollows for the eggs.
07
Crack one egg into each hollow. Season with salt and pepper, then return the elephant to the oven for 10 to 14 minutes, until the egg whites are fully set and the yolks reach your preferred doneness. The wings may achieve enlightenment before the trunk; cover any rapidly browning pieces with foil.
08
For the edible motor oil, mash the black garlic into a paste in a small saucepan. Whisk in balsamic vinegar, maple syrup, soy sauce, olive oil, and Dijon. Simmer over low heat for 3 to 4 minutes until glossy and ominous. It should resemble something found beneath a suspicious sedan while remaining completely food-based.
09
Transfer the tart to a board. Drizzle the black-garlic motor oil across the elephant in unnecessarily dramatic racing stripes. Shower with chives, deploy the pastry stars, and serve immediately while shouting, “Brunch tower, we have achieved elephant.”