Vegetable Scrambled Eggs on Toast with Pear

Sauté the vegetables

• Heat the olive oil in a non-stick skillet over medium heat.
• Add the chopped onion and bell pepper. Sauté for 3-4 minutes until they soften.
• Add the fresh spinach and cook for another 1-2 minutes, stirring until it wilts.

Scramble the eggs

• Pour the whisked egg mixture over the vegetables in the skillet.
• Let the eggs set for about 20-30 seconds without stirring.
• Gently push the eggs from the edges toward the center with a spatula, creating soft curds.
• Continue cooking for 2-3 minutes, or until the eggs are cooked to your liking.

Garnish and serve

• Remove the skillet from the heat.
• Sprinkle with fresh chopped parsley.
• Serve immediately.

Make the Hazelnut Frangipane

• While the crust bakes, toast the raw hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove most of the skins. Grind the cooled hazelnuts in a food processor until fine.
• In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
• Beat in the egg and vanilla extract until fully combined.
• Gently fold in the ground hazelnuts, 2 tbsp all-purpose flour, and 1/8 tsp salt until just incorporated. Do not overmix.

Assemble the Tart

• Reduce the oven temperature to 350°F (175°C).
• Spread the hazelnut frangipane evenly over the bottom of the cooled, pre-baked tart shell.
• Peel, halve, and core the pears. Slice them thinly (about 1/8-inch thick). Toss the slices gently with lemon juice to prevent browning.
• Arrange the pear slices over the frangipane in a decorative pattern, such as a spiral starting from the outside, overlapping them slightly.

Bake and Cool

• Place the assembled tart on a baking sheet.
• Bake for 35-45 minutes, or until the frangipane is puffed, golden brown, and a toothpick inserted into the filling (avoiding the pears) comes out clean.
• Transfer the tart to a wire rack and let it cool completely in the pan. This is crucial for the filling to set properly.

Glaze and Serve

• Once the tart is cool, prepare the glaze. In a small saucepan or microwave-safe bowl, gently heat the apricot jam with 1 tbsp of water until it is smooth and liquid.
• Using a pastry brush, gently apply the warm glaze over the pears to give them a beautiful shine.
• Sprinkle the chopped toasted hazelnuts around the edge of the tart for garnish.
• Carefully remove the outer ring of the tart pan. Slice and serve at room temperature or slightly chilled.