You’ll Love Waking Up to These 6 Tantalizing Breakfast Tarts
Tarts, which typically consist of a pastry base, filling, and an open top, are a lovely alternative to pie. They can be sweet or savory, and are worthy of any meal, including breakfast, dinner, and dessert. Today we’re focusing on tart recipes that work terrificly for your morning meal. Start your day on a sweet note with Strawberries and Cream Oatmeal Tarts With Blueberry Sauce, or appease your savory cravings with Bacon and Egg Tarts. No matter which of these 6 recipes you decide to prepare, we guarantee it’ll be worth waking up for!
1. Breakfast Tart With Pancetta and Green Onions
Refrigerated pie crust ensures Food Network’s recipe comes together quickly. Pancetta, eggs, cheese, onions, and seasonings make up this tart’s filling, creating a hearty dish that will satisfy any stomach. Do note that while the recipe calls for a 9-inch tart pan, you can also use a 10-inch pan; you’ll just need to bake the tart for about 5 minutes longer. The recipe yields 6 to 8 servings.
- Butter, for greasing the pan
- Flour, for dusting the pan
- 1 unroll-and-bake refrigerated 9-inch pie crust
- 1 egg white, lightly beaten
- 2 teaspoons vegetable oil
- 3 ounces pancetta, cut into ¼-inch pieces
- 5 eggs, at room temperature, lightly beaten
- ½ cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded Gruyere
- 3 green onions, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit. Butter and flour the bottom and sides of a 9-inch tart pan. Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel-lined plate. In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes. Cool the tart for 10 to 15 minutes, then remove it from the pan to a serving platter. Cut the tart into wedges and serve warm or at room temperature.
2. Bacon and Egg Breakfast Tarts
Your favorite breakfast foods are packed into one delicious tart thanks to AllRecipes.com. And when made in advance, these individual-size breakfasts are perfect to enjoy on the go. If you find yourself regularly preparing these tarts and want a little variety, use ½ cup diced cooked ham or ½ cup crumbled cooked bacon in place of the Canadian bacon.
- 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
Directions: Preheat oven to 425 degrees Fahrenheit. 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, 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 un-greased 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 Fahrenheit. 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 un-greased cookie sheet. Bake until eggs are soft-cooked, about 15 to 20 minutes.
3. Strawberries and Cream Oatmeal Breakfast Tart With Blueberry Sauce
Start your day on a stunningly sweet note with Lara Thalice’s Strawberries and Cream Oatmeal Breakfast Tart With Blueberry Sauce. Don’t be fooled by this tart’s heavenly flavors — it may taste indulgent, but it is filled with healthy ingredients, including oats, honey, berries, and yogurt. The recipe, which yields 8 servings, was adapted from The Cilantropist’s Red, White, and Blueberry Tart, and the crust was adapted from Stress Free Cooking.
- 1¼ cups old-fashioned rolled oats
- ¼ cup wheat flour
- 4 tablespoons cold unsalted butter, cubed
- 3 tablespoons honey
- ¾ cup hulled and quartered strawberries
- 1½ cups hulled and chopped strawberries
- Juice of ½ lemon
- ¼ cup sugar
- ½ tablespoon cointreau or other orange liqueur (optional)
- 1 cup fresh or frozen blueberries
- 1 tablespoon sugar
- ½ tablespoon fresh lemon juice
- 1 (8-ounce) package low-fat cream cheese, room temperature
- ¾ cup low fat vanilla yogurt
- Juice of ½ lemon
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- 7 to 10 strawberries, hulled and thinly sliced lengthwise
- Extra blueberries and strawberries, for topping
Directions: To make the oat crust, preheat the oven to 350 degrees Fahrenheit. Place the oats and flour in a food processor. Pulse to combine, chopping up the oats a bit. Add the butter and pulse until coarse crumbs form. Add the honey and pulse until the mixture starts to ball up in a dough-like consistency.
Very gently, press the mixture into the bottom and up the sides of a buttered 9-inch pie or tart pan, pressing the edges flat and to an even height. Bake for about 25 minutes or until golden. Cool completely. To make the strawberry filling, in a small saucepan, combine the quartered and chopped strawberries and lemon juice. Bring to a simmer over medium-high heat. Reduce the heat slightly to maintain a simmer but not to burn the berries. Cook for about 12 minutes, stirring occasionally.
Skim off any extra foam that rises to the surface. The berries will begin to break down and will start to thicken. Add the sugar and stir to dissolve. Simmer for 5 minutes more, stirring often. Test the strawberry filling by stirring with a wooden spoon. If it has started to look like a gel-like preserve and coats the back of the spoon, it is ready. Remove the strawberry filling from the heat. If you like, stir in some orange liqueur to add some depth. Cool to room temperature. To make the blueberry sauce, in the same saucepan, combine the blueberries and sugar. Add ¼ cup water and the lemon juice, and bring to a boil over high heat. Reduce the heat and simmer stirring occasionally. Simmer for about 10 minutes or until thickened.
Cool to room temperature. This will thicken the sauce more. To make the cream filling, place a paper towel in a mesh strainer and pour the vanilla yogurt into the towel. Let rest for 15 minutes. This will allow the yogurt to thicken and become a nice consistency for the filling. In a medium bowl or in the bowl of a stand mixer, add the cream cheese. Beat until it becomes smooth, with a frosting consistency. Add the strained yogurt, lemon, honey, and vanilla and continue to beat until the cream mixture is evenly combined and silky.
To assemble, place the sliced, uncooked strawberries in a single layer on the bottom of the crust. Pour about ½ to ¾ cup of the strawberry filling over the sliced strawberries, spreading to fill in the empty spaces. Now, spoon the cream filling over the top. Use a rubber spatula to spread it over the strawberries, filling the entire crust. Chill for at least 2 hours before serving. When you are ready to serve, top with the blueberry sauce and extra fresh strawberries and blueberries.
4. Southwest Breakfast Tart
Awaken your tastebuds with Taste of Home’s spicy Southwest Breakfast Tart. Pork sausage, jalapeño, chilies, eggs, and peppers are piled on top of refrigerated pie pastry and baked, creating a hearty and flavorful morning meal. Do note that it’s important to wear disposable gloves when cutting hot peppers; the oils can burn and irritate your skin. The recipe yields 6 servings.
- ½ pound bulk spicy pork sausage
- 4 teaspoons chopped, seeded jalapeño pepper
- 1 tablespoon finely chopped red onion
- 1 (4-ounce) can chopped green chilies
- 1 sheet refrigerated pie pastry
- 1¼ cups shredded Monterey Jack cheese, divided
- 6 eggs
- ⅓ cup half-and-half cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon finely chopped sweet red pepper
- 1 tablespoon finely chopped green pepper
- Optional toppings: sour cream, salsa, chopped tomatoes, and sliced green tomatoes
Directions: In a large skillet, cook the sausage, jalapeño, and onion over medium heat until meat is no longer pink; drain. Stir in chilies. Press pastry onto the bottom and up the sides of an un-greased 9-inch tart pan with removable bottom; trim edges. Sprinkle ½ cup cheese over crust; top with sausage mixture. In a large bowl, whisk the eggs, cream, salt, and pepper. Pour over sausage mixture.
Sprinkle with red and green peppers and ½ cup cheese. Bake at 350 degrees Fahrenheit for 25 to 30 minutes, or until eggs are set and a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before cutting. Serve with toppings of your choice.
5. Pecan-Crusted Yogurt and Berry Breakfast Tart
Food52 delivers a breakfast tart that is unbelievably fresh, delicious, and easy to make. Pecans and honey create a simple yet stunning crust, while yogurt and fresh berries ensure the filling is healthy. Five ingredients and 30 minutes are all you need to make this recipe, which yields 1 (9-inch) tart.
- 1½ cups raw pecans
- 1 to 2 tablespoons honey
- 2 tablespoons unsalted butter, cold, cut into small chunks
- 1 cup Greek yogurt
- 2 pints or so fresh raspberries
Directions: Preheat your oven to 400 degrees Fahrenheit. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, making sure to stop before you blend it into a nut butter. Transfer the pecans to a bowl and blend in the honey; then, rub in the chunks of butter with your fingers. Press this mixture into a 9-inch round tart pan and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, spread the yogurt into the crust and top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt.
6. Maple-Glazed Breakfast Apple Tarts
Using pre-made puff pastry cuts down on preparation time, while apples, cream cheese, and maple syrup ensure this tart is packed with fabulous flavors. The process behind Gourmet’s recipe via Epicurious is simple: roll your puff pastry into a rectangle, spread your cream cheese mixture onto the dough, top with apples, and cover with more puff pastry and sugar. Once your tart has been baked to puffed and golden perfection, top it with a warm maple syrup glaze.
- 1 (8-ounce) package cream cheese, softened
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla
- 2 medium Empire, Gala, or Golden Delicious apples
- ¼ cup granulated sugar
- 1 (17¼-ounce) package (2 sheets) frozen puff pastry, thawed
- 1 large egg, beaten lightly with 1 tablespoon water
- ½ cup pure maple syrup
Directions: In a small bowl, stir together cream cheese, confectioners’ sugar, and vanilla until smooth. Peel, halve, and core apples and cut into ¼-inch slices. In a bowl, toss apples with 2 tablespoons granulated sugar. Preheat oven to 375 degrees Fahrenheit. On a lightly floured surface, roll 1 sheet puff pastry into a 15-by-11-inch rectangle. From a long side, cut four ⅓-inch-wide strips. From a short side, cut two ⅓-inch-wide strips. Set pastry strips aside. Halve lengthwise what remains of the rectangle and put halves on a baking sheet.
Just inside pastry rectangles’ edges, brush ⅓-inch-wide borders of egg wash, reserving remaining egg wash. Arrange pastry strips on borders so that they are flush with edges of rectangles, trimming strips to fit. Spread cream-cheese mixture inside borders on rectangles and top with apples. On a lightly floured surface, roll remaining puff-pastry sheet into a 14-by-10-inch rectangle and halve lengthwise. Cut several 2½-inch diagonal slits down middle of each rectangle.
Brush pastry borders of apple-topped tarts with some remaining egg wash and top each with 1 pastry rectangle. Press edges gently but firmly together to seal. Brush remaining egg wash over pastry tops and sprinkle with remaining 2 tablespoons sugar. Bake tarts in middle of oven for 30 minutes, or until puffed and golden. In a small saucepan, simmer maple syrup 10 minutes, or until reduced to about ⅓ cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room temperature.