Savory Breakfast Tart Recipes
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
18 SAVORY BREAKFASTS TO START YOUR DAY
Make breakfast a real treat with these 18 savory favorites. From hash brown casserole to quick and easy quiche, these breakfast ideas are sure to delight.
Provided by insanelygood
Categories Breakfast
Number Of Ingredients 18
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious breakfast in 30 minutes or less!
Nutrition Facts :
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- Roll out the Puff Pastry (1 sheet) sheet and cut into 4 equal squares. Transfer to the prepared baking sheet bake until golden, 8 to 10 minutes.
- Let puff pastry squares cool on baking sheet. Using the backside of the fork, deflate the center of the squares. You should leave a small border along the sides, this will prevent the egg from spilling out. Sprinkle evenly with Shredded Cheese (1 1/2 cup).
- Crack an Large Egg (4) into the center of each tart, top with Cherry Tomato (1 cup) and season with Kosher Salt and Freshly Ground Black Pepper (to taste). Return tarts to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with Fresh Dill (to taste). Serve and enjoy!
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- Egg-Topped Pie: Why serve eggs on the side when you can use them to top ham, mushroom and tomato pies? Seriously, these flaky bites look just as spectacular as they taste.
- Crescent Roll Pie: Crescent rolls aren’t just for Thanksgiving dinner when you use the dough to create a delicious brunch pie filled with eggs, bacon, bell peppers and cheddar cheese.
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- Crack 6 eggs into a small bowl and whisk for 30 seconds. Add hot sauce and 2 pinches of salt and whisk again.
- Add 1/2 tbsp of salted butter to a nonstick pan and turn the heat to medium-low. Once the butter melts, add the whisked eggs and cook slowly, stirring continuously, until small curds start to develop.
- Add cheese (saving a little less than a 1/4 cup for later) and continue cooking for a few minutes more, until a semi-firm cheesy egg custard develops. Scoop eggs into a bowl and set aside.
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- Alsatian Lorraine. An Alsatian Quiche, best known as Quiche Lorraine, is a classic of French cuisine that has evolved over the years into many varieties that carry several stuffings, from bacon to vegetables, and many types of cheeses.
- Brioche. Great pâtissièrs and boulangers have mastered the art of making the perfect brioche. And now you can give a try to this iconic treat that rests between pastry and bread.
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- In large bowl, combine flour, sugar and salt. Add butter and then cut in with pastry blender or potato masher, until mixture becomes coarse crumbs the size of peas.
- Divide in half and wrap each half in plastic wrap, shaping into disks. Refrigerate for at least 1 hour or overnight. Let thaw for 10 minutes at room temperature before rolling if chilled overnight.
- Set large skillet over medium heat and melt butter. Once melted, add crumbled breakfast sausage and cook until browned. Stir in potatoes and cook for about 5 minutes.
- In medium bowl, whisk together 3 eggs with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add eggs to hot skillet and cook until softly scrambled.
- On lightly floured work surface, roll out half of chilled dough into large rectangle about 1/4-inch thick. Trim edges and cut into 8 even rectangles about 3 by 4 inches.
- In small bowl, whisk together remaining egg with splash of water. Preheat oven to 375°F.
- Add scoop or two of filling onto half of the dough rectangles and sprinkle with bit of cheese. Brush edges with egg wash and then place a second dough rectangle on top of the filling.
- Bake until golden brown, about 18 to 20 minutes. Remove from heat and let cool slightly before serving. They can also be frozen in freezer storage bag and reheated later as needed.
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- To make the dough, add whole wheat pastry flour, spelt flour, salt, and baking powder in a food processor. Pulse 2 times to combine. Pour in oil and water. Pulse until a dough forms. Remove from food processor and shape dough into a disc. Cover dough with plastic wrap and refrigerate 15 minutes.
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- Heirloom Tomato Ricotta Tart. If you’re looking for something on the more refreshing side, try a ricotta and herb base and top it with loads of fresh veggies.
- Smoked Salmon, Potato, and Dill Tart. Smoked salmon, FTW! Sure, we love the heart-healthy fish on bagels, but that’s before we tried it in a tart.
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Estimated Reading Time 5 mins
From longbournfarm.com
Estimated Reading Time 5 mins
- Cut in the butter until it is the size of peas - this is easily done with a pastry cutter or in a food processor.
- Combine with the egg yolk and water. The dough will be very loose but hold together when squeezed. You may need to use an additional tablespoon of water to get the correct texture.
- Press the dough into an ungreased tart pan in an even layer. Chill for at least 45 minutes, or up to 3 days before using.
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- Make the dough: Combine the flours and salt in the bowl of a food processor. Pulse quickly to combine. Add the cubed butter and pulse until only pea-sized lumps of butter remain.
- In a small separate bowl, whisk together the egg and apple cider vinegar. Add them slowly to the bowl of the food processor, pulsing to combine. The mixture will still be quite dry; add the ice water slowly as you continue pulsing until the mixture holds together when you hold a chunk and squeeze it between your fingers.
- Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or up to 2 days.
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From eatingwell.com
From eatingwell.com
- To prepare crust: Add rye flour, all-purpose flour, sugar and 1/2 teaspoon salt to a food processor fitted with the steel blade. Pulse until combined. Add butter and pulse until it is pea-sized. Add 1/2 cup water; pulse until the dough just begins to hold together. Add more water by the tablespoon, if needed. Turn the dough out onto a lightly floured work surface. Gather and press together, then shape into a 1-inch-thick square. Wrap in plastic and refrigerate for at least 1 hour or up 1 day.
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From marthastewart.com
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From thekitchn.com
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