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
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
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