It’s time for the second installment of my new favorite segment on the blog, CHEERS TO THE WEEKEND! Yes, it’s the weekend and yes indeed that is reason enough to cheers. So you know what that means, it’s time to share a new recipe to make this weekend for your family, your friends or yourself. If you missed it last week, we kicked off this new series on the blog with these Pork Schnitzel Sandwiches. Head on over to that post to read all the details about this new series and to get the recipe for the most delicious sandwich you’ll ever make. In a nutshell, Cheers to the Weekend is a weekly post that goes live on Fridays just in time for the weekend. It’ll feature indulgent recipes to make on Friday, Saturday and Sunday. They range from dinners, lunches, snacks, appetizers, desserts, cocktails and breakfasts. All things you can and should be making on the weekend, especially since we all have a little more time to spend in the kitchen at the end of the week. They’re recipes that take a little more time and effort than normal, but that’s okay because we have the weekend to perfect them and enjoy them.
This week we’re tackling breakfast and brunch (and breakfast for dinner) in one clean swoop. This savory 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 and as always, let’s all Cheers to the Weekend!
As with any pie or tart, let’s start with the dough. Since this is a savory tart, I really want the dough to be a savory dough. It’ll give the crust a little savory edge. So combine the flour, thyme, black pepper and butter together in a food processor. Pulse until the mixture resembles coarse crumbs the size of peas. Add the beaten egg and turn machine on until the dough comes together. Transfer the dough to a work surface and shape it into a disk, wrapping in plastic. Chill in the fridge for at least 30 minutes.
**Tip: You can make the dough ahead of time and keep it in the fridge until ready to use. Just let it thaw out at room temperature for about 30 minutes before rolling.**
Let’s roast those tomatoes and onions and mushrooms. Place the chopped onion, mushrooms and tomatoes still on the vine on a baking sheet in a single layer. Drizzle with olive oil and season with salt and black pepper.
**Note: If you can’t find tomatoes on the vine that are smallish in size, just use cherry or grape tomatoes instead!**
Roast in a preheated 400 degree F oven until browned and slightly charred, about 15 to 20 minutes. Remove from the oven and let them cool slightly.
Meanwhile, roll out the chilled dough and transfer it into a 10 inch tart pan with a removable bottom. If the dough begins to crumble or tear when you roll it out, don’t worry. Press the dough into the pan and seal and rips. Place the cooled onions, mushrooms and tomatoes into the tart.
Sprinkle the top with chopped up breakfast sausage and bacon. Just cook both of them in separate skillets on the stovetop until browned and crispy. Transfer to paper towels to drain and then chop up and place on top the onions and mushrooms and tomatoes.
In a separate bowl, whisk together the eggs and half and half along with the ricotta, salt, pepper and chives. Pour evenly over the tart and then top with small fresh mozzarella pieces. Sprinkle with a bit of salt and pepper on top.
**Tip: If you can’t find small mozzarella, then shredded cheese of any kind or even goat cheese would be great! Use whatever you have on hand or whatever cheese you prefer!**
Bake in a preheated 375 degree F oven until the filling has set and the tart has browned, about 30 to 35 minutes. Remove from oven and sprinkle with fresh chives for garnish. Let cool slightly before slicing and serving.
This is such a great tart for breakfast or brunch, especially because it’s completely customizable and can be switched up a thousand different ways. If you want to keep things vegetarian, you can omit the bacon and sausage, easily. Or if you decide, you can use either just bacon or the sausage, it doesn’t have to be both.
This is a great recipe to make at the end of the week because you can throw in whatever you have on hand in the fridge or any veggies from earlier in the week from you trip to the local farmer’s market or grocery store. Or throw in whatever leftovers you have from earlier in the week. Have some chicken leftover? Dice it up and add it. Or have some steamed broccoli from the night before, shred some cheddar and add it with the broccoli. Let your imagination run wild!
Even if you don’t make this tart for breakfast or brunch on Sunday with some mimosas, I think at the very least, you should make it for dinner because breakfast for dinner is always a yes in my book. You can never go wrong with having breakfast for dinner. It’s easier to make and it’s fun because people don’t expect it. So go ahead and surprise your family (or treat yourself) this weekend with this tart!
If you make this recipe, along with any other recipe from the site, be sure to snap a picture and share it on Instagram or Facebook and tag me and hashtag it with #CandidAppetite or #TheCandidAppetite. Once you start making these Cheers to the Weekend recipes, be sure to also tag it with #TCAweekend! I’ll be monitoring it all closely and share my favorites throughout! Happy Cooking!
- 1 3/4 cup all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1 teaspoon black pepper
- 10 tablespoons unsalted butter, chilled and diced
- 1 large egg, beaten
- 1 medium yellow onion, diced
- 1 pound small tomatoes on the vine
- 1 pound crimini mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 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 salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1/2 cup bocconcini (small mozzarella)
- To make the crust, add the flour, thyme, 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 degrees 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 degrees 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!
- Yield: 8 to 12 servings