Southwest Breakfast Tart Recipes

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JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS



Jimmy Dean Southwestern Sausage Tarts image

A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Yield 24

Number Of Ingredients 8

1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 (15 ounce) packages refrigerated pie crusts
2 cups chunky-style salsa, drained
6 eggs, lightly beaten
1 teaspoon salt
1 teaspoon pepper
½ cup milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degree F.
  • Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
  • Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
  • Bake 40 minutes or until crust is browned.

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

HOMEMADE BREAKFAST TARTS



Homemade Breakfast Tarts image

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 8 tarts

Number Of Ingredients 14

3 cups all-purpose flour, plus more for rolling
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) cold butter, cubed
1 egg
5 tablespoons cold water (or more if needed)
1 tablespoon distilled vinegar
One 13-ounce jar mixed berry jam (about 1 1/4 cup)
1 egg, lightly beaten for egg wash
1 1/4 cup powdered sugar
2 tablespoons milk
1 tablespoon mixed berry jam
2 drops neon purple food coloring
Multicolored jimmies or sprinkles

Steps:

  • For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
  • On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
  • For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
  • For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
  • Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.

BREAKFAST TART WITH PANCETTA AND GREEN ONIONS



Breakfast Tart With Pancetta and Green Onions image

Provided by Giada De Laurentiis

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for the pan
Flour, for the pan
1 9-inch unroll-and-bake refrigerated pie crust
1 large egg white, lightly beaten
2 teaspoons vegetable oil
3 ounces pancetta, cut into 1/4-inch pieces
5 large eggs, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 cups (8 ounces) shredded gruyere cheese
3 scallions, white and pale green parts, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
  • With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
  • Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.
  • In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
  • Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.

SOUTHWEST TAMALE TART



Southwest Tamale Tart image

Bisquick Heart Smart® recipe! The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in a flavorful main-dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

1 cup Bisquick Heart Smart® mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso™ Thick 'n Chunky salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
  • Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 5 mg, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

SOUTHWEST TAMALE TART (COOKING FOR 2)



Southwest Tamale Tart (Cooking for 2) image

Bisquick Heart Smart® recipe! The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in this flavorful main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 3

Number Of Ingredients 11

1/2 cup Bisquick Heart Smart® mix
1/4 cup cornmeal
3/4 cup reduced-fat shredded Cheddar cheese (3 oz)
1 tablespoon canned Old El Paso™ chopped green chiles, drained
3 tablespoons condensed beef broth
1 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/4 cup chopped fresh cilantro
1 small tomato, seeded, chopped
Old El Paso™ salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired

Steps:

  • Heat oven to 350°F. Spray cooking sheet with cooking spray.
  • In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
  • Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 5 mg, Fat 1/2, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 3 g, TransFat 0 g

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