Roasted Tomato Breakfast Tart
Let’s tackle breakfast and brunch (and breakfast for dinner) in one clean swoop. This Roasted Tomato Breakfast Tart is filled with bacon and sausage and eggs and roasted tomatoes on the vine. It’s chock-full with flavor and such a crowd pleaser. The best part about this tart is that it’a so versatile and completely customizable. Add whatever you’d like or whatever you have on hand. It’s a great way to clean out the fridge or pantry and just go wild with your imagination. Perfect this recipe with the roasted tomatoes and breakfast meats first, but then once you get the hang of it, make it again with different ingredients, focusing on various flavors. Try adding sweet potatoes and kale and/or kielbasa. Point is, you can add whatever you’d like. So what are you waiting for? Get to tart-making this weekend!
Roasted Tomato Breakfast Tart
Equipment
- Food processor
- Tart pan
- Rolling Pin
- Baking sheet
Ingredients
Crust:
- 1 3/4 cup all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 10 tablespoons unsalted butter chilled and diced
- 1 large egg beaten
Roasted Veggies:
- 1 medium yellow onion diced
- 1 pound small tomatoes on the vine
- 1 pound crimini mushrooms sliced
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Filling:
- 6 breakfast sausage links cooked until browned
- 4 bacon strips cooked until crispy
- 4 large eggs
- 1/3 cup half and half
- 1/4 cup ricotta cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives plus more for garnish
- 1/2 cup bocconcini small mozzarella
Instructions
- To make the crust, add the flour, thyme, salt and black pepper in the bowl of a food processor. Pulse one to two times to combine. Add the butter and pulse 5 to 6 times to break down the butter until it resembles coarse crumbs. Add the egg and pulse until it comes together. Dump the dough out onto a piece of plastic wrap and shape into a disk and chill for at least 30 minutes.
- Preheat oven to 400°F. Place the onions, mushrooms and tomatoes on a baking sheet in a single layer. Drizzle with olive oil and season with salt and black pepper. Roast until just beginning to caramelize, about 25 to 30 minutes. Remove from oven and let cool slightly. Lower temperature of oven to 375° F.
- Once the dough has chilled, roll it on a well floured work surface to a large circle about a 1/4 inch thick. The dough might be scraggly and break but don’t worry. Transfer the rolled dough to a 10-inch tart pan with a removable bottom. If the dough breaks, just press the seams together to close. Cut off excess dough that hangs over. Bake for about 10 to 15 minutes or until lightly golden brown. Remove from oven and let cool.
- Place the cooled onions mushrooms and tomatoes into the pre-baked crust. Chop the sausage and bacon and sprinkle on top. In a bowl, whisk together the eggs, half and half, ricotta, salt, pepper, and chives until smooth. Pour evenly over the filling into the crust. Top with the mozzarella, spacing them around on top and bake until the center is set, about 30 to 35 minutes. Remove from the oven and sprinkle with pepper and chives to garnish. Let cool slightly before cutting and serving. Enjoy!
