Breakfast Tarts Recipes

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SAVORY BREAKFAST TART



Savory Breakfast Tart image

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

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons butter
4 tablespoons ice water
1/4 lb gruyere cheese
1 tablespoon olive oil
1 large yellow onion
1/4 cup bacon bits
2 egg yolks
1 egg
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil
1 large red onion
1 garlic clove
1/2 cup Granny Smith apples
28 ounces crushed tomatoes
1/4 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon black pepper

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

COUNTRY MANOR BREAKFAST TART



Country Manor Breakfast Tart image

I couldn't believe all the heavenly tastes and textures in this dish when I first tried it. It takes a bit of work but definitely worth the effort!

Provided by bettina

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h40m

Yield 20

Number Of Ingredients 24

4 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
2 teaspoons salt
1 ¾ cups shortening
½ cup cold water
1 egg
1 tablespoon vinegar
8 slices bacon
1 tablespoon butter
½ cup chopped onion
⅓ cup finely diced smoked ham
3 cups heavy cream
8 eggs, beaten
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
3 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme, minced
1 (3 ounce) package cream cheese, diced
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 bunch green onions, chopped
⅓ cup sliced almonds

Steps:

  • Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
  • Blind bake tart shells in preheated oven until golden brown. Let cool.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
  • Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
  • Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 23 g, Cholesterol 130.7 mg, Fat 40.8 g, Fiber 1.3 g, Protein 10 g, SaturatedFat 16.7 g, Sodium 492.9 mg, Sugar 1.7 g

BACON AND EGG BREAKFAST TARTS



Bacon and Egg Breakfast Tarts image

Perfect selection for a brunch, but also convenient enough for serving on a weekday. Instead of Canadian bacon, try using 1/2 cup diced cooked ham or 1/2 cup crumbled cooked bacon. Place 2 tablespoons of meat into each pastry cup.

Provided by JJOHN32

Categories     100+ Breakfast and Brunch Recipes     Eggs

Yield 4

Number Of Ingredients 7

1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
  • Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
  • Bake until eggs are soft cooked, about 15 to 20 minutes.

Nutrition Facts : Calories 659.9 calories, Carbohydrate 42.5 g, Cholesterol 238.1 mg, Fat 41.8 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 14.8 g, Sodium 1430.4 mg, Sugar 1.3 g

GRAPE JELLY BREAKFAST TARTS



Grape Jelly Breakfast Tarts image

Provided by Food Network Kitchen

Time 2h

Yield 5 tarts

Number Of Ingredients 13

3 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 teaspoon salt
4 tablespoons cold shortening, cut into small pieces
2 sticks cold unsalted butter, cut into small pieces
1/2 cup grape jelly
1 large egg, beaten
1/3 cup milk
1 tablespoon granulated sugar
Juice of 2 oranges
2 tablespoons orange liqueur (optional)
3/4 cup confectioners' sugar
Grated orange zest, for topping

Steps:

  • Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)
  • On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.
  • Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  • Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.
  • Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.

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.

CHRISTMAS MORNING BREAKFAST TARTS



Christmas Morning Breakfast Tarts image

Make and share this Christmas Morning Breakfast Tarts recipe from Food.com.

Provided by Food.com

Categories     Tarts

Time 58m

Yield 4 serving(s)

Number Of Ingredients 5

1 sheet puff pastry (store-bought)
4 eggs
2 slices bacon, cooked and diced
8 teaspoons pesto sauce (store-bought)
1/4 cup grated cheddar cheese

Steps:

  • Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.
  • Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top).
  • Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.
  • Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.
  • Brush egg wash over the bow as well as the border of the main tart.
  • Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.
  • Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.
  • Add a layer of grated cheddar cheese.
  • Then add several pieces of bacon and top with a raw egg.
  • Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.
  • up style).
  • Set the baked pastry bow on top.
  • Add a sprig of thyme (optional).

Nutrition Facts : Calories 456.7, Fat 32.3, SaturatedFat 9.6, Cholesterol 196.1, Sodium 301.1, Carbohydrate 28.2, Fiber 0.9, Sugar 0.7, Protein 13

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