Breakfast Tarts
1. Preheat oven to 400 degrees F.
2. Spray 6 individual tart pans with cooking spray.
3. Roll the pie dough and cut 6 even circles (slightly larger than the tart pans).
4. Place one of the circles in each of the tart pans.
5. Gently press the dough into the bottom and sides of the pan.
6. Prick the dough on the bottom all over with a fork.
7. Repeat with remaining dough.
8. Place all tarts on a 9x13 in baking sheet and bake for 5 minutes.
9. Fill baked tarts evenly with filling. Set aside.
10. In a large measuring cup, whisk together 5 large eggs and ½ cup milk.
11. Pour egg/milk mixture evenly over the filling of the tarts.
12. Bake tarts an additional 20 minutes, or until filling has set!
13. Serve immediately
Roasted Tomato and Onion Tart
This meatless main dish features flaky puff pastry topped with roasted tomatoes and onion, and lots of shredded mozzarella cheese. It's so good; it will have everyone wanting the recipe.
Ingredients
• 1 large Spanish onion or Vidalia,
thinly sliced (about 2 cups)
• 2 tablespoons olive oil
• 8 plum tomato, cut in half lengthwise
• Puff Pastry Sheets (1 sheet), thawed
• 2 tablespoons Dijon-style mustard
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1 tablespoon chopped fresh oregano leaves
Directions
Heat the oven to 400°F.
Place the onion into a medium bowl. Add 1tablespoon oil and toss to coat. Place the onion onto a baking sheet. Place the tomatoes, cut-side up, onto another baking sheet and drizzle with the remaining oil.
Roast the tomato and onion for 25 minutes or until the onion is well browned. Remove the onion from the oven. Roast the tomatoes for 20 minutes more. Let the onion and tomatoes cool on the baking sheets on wire racks.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a large rectangle that will fit onto a large baking sheet. Place the pastry sheet onto a baking sheet. Spread the mustard on the pastry to within 1 inch of the edge. Prick the pastry thoroughly with a fork.
Sprinkle with 3/4-cup cheese. Arrange the tomato pieces over the cheese. Spoon the onion around the tomatoes. Sprinkle with the remaining cheese and oregano.
Bake for 15 minutes or until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes.
Make-Ahead: You can roast and refrigerate the onion and tomatoes up to 24 hours ahead
Click here for online recipe
Spinach and Feta Puff Pastry Breakfast Tart
Ingredients
•
•
•
•
•
•
•
•
Directions:
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Using a rolling pin, lightly roll out the puff pastry to approximately 11x11, cut in half.
Transfer to previously lined baking sheet and bake for 8 minutes.
In the meantime, prepare the filling.
Heat olive oil in a large nonstick skillet; add spinach and garlic and cook for 2 minutes, or until spinach is wilted. Stir frequently.
Stir in the crumbled feta and continue to cook for 30 seconds; remove from heat and set aside.
Take the puff pastry out of the oven and using a fork or a spoon, deflate the center of the puff pastry, leaving about a 1-1/2 inch puffed-up border on all sides.
Divide up the filling and add it to the center of both pastries.
Make a well in the center of the filling and crack an egg inside of the well.
Bake for 10 to 12 minutes, or until the puff pastry is a nice golden brown.
Remove from oven and let stand about 3 minutes.
Sprinkle with a bit of salt and fresh ground pepper.
Cut each pastry into 4 wedges.
Serve with a side of plain yogurt.
Click here for online recipe
Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt
These Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt,
It’s an incredible breakfast treat that's so good; you'll think its dessert! The granola crust is spread with creamy dairy-free coconut yogurt and topped with cinnamon sautéed apples. This gluten-free, paleo and vegan breakfast is the perfect morning breakfast, or to make any morning more special.
Adapted from here as I am not making my own granola.
Ingredients
For the granola crust
•
•
•
•
•
For the filling + apple pie topping
•
•
•
•
•
•
•
•
Instructions
Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
In a mixing bowl, combine the flour, granola, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the mixture until it comes together into a course meal with no dry flour remaining.
Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely. Store in the fridge until ready to eat.
When ready to eat, prepare the sautéed apples. In a medium pan, melt the coconut oil over medium heat. Add the apples, maple syrup, cinnamon, pecans, vanilla bean powder, and salt. Sauté for 6-8 minutes or until apples are slightly softened but still crunchy (or until they’re all soft - whatever your preference is).
Immediately before serving, top each tart with ⅓ cup coconut yogurt. Top with sautéed apples. Crown with an extra whole pecan Enjoy!