SAVORY BREAKFAST TART
Make and share this Savory Breakfast Tart recipe from Food.com.
Provided by katiemajewski3
Categories Breakfast
Time 1h10m
Yield 1 9" tart pan, 6 serving(s)
Number Of Ingredients 22
Steps:
- Crust:.
- Preheat oven to 400 degrees fahrenheit.
- Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
- Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
- Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice.
- Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes.
- Set aside to cool.
- Filling:.
- Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
- Line bottom of tart crust with grated Gruyere cheese.
- Layer bacon bits on top.
- Once cooled, gently lay sauteed onions on top of bacon layer.
- Whisk together egg yolks, egg, salt, pepper, and heavy cream.
- Pour egg mixture into tart crust until filling approaches top edge of tart crust.
- Sprinkle grated parmesan on top.
- Cook tart in oven for 20-25 minutes.
- Allow to cool before serving.
- Tomato Balsamic Jam:.
- Dice onions and garlic. Use box grater to coarsley grate apple.
- Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes).
- Add in apple, vinegar, salt, pepper, and tomatoes.
- Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency.
- Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional).
Nutrition Facts : Calories 629.5, Fat 45, SaturatedFat 24.4, Cholesterol 206, Sodium 1456.3, Carbohydrate 43.1, Fiber 4.5, Sugar 4.9, Protein 15.8
PEAR-BERRY BREAKFAST TARTS
When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. -Joan Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour., Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries., Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes., Remove from baking sheets to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.
Nutrition Facts : Calories 379 calories, Fat 11g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
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