Prosciutto Egg Breakfast Tarts

Seriously, a very simple dish and quite delicious. Great for breakfast and also easy if you're need to serve for 10+ people. Each person should get at least two.  The directions and photos below are for prosciutto and egg.  However, I made these again for a family gathering and used turkey bacon with the addition of green onions and they were much better; sorry no pictures. Recommend you add in the chopped green onions.

Prosciutto Egg Breakfast Tarts

Serves 2 (2 tarts each)

4 slices of prosciutto (you can also use bacon)

2 egg

Pepper

*1 stalk chopped green onions (entire thing - whites and greens)

1. Preheat oven to 425 degrees. 

2. Spray a mini muffin in (if it's not non-stick or if your bacon/prosciutto isn't very fatty).  Using one strip and form into the shape of the muffin cup.  I cut the slice into two pieces as it was easier to mold. 

3. Crack an egg into a bowl. One egg will fill two cups with one holding the yolk and the other of egg whites. Slowly pour the egg into two cups.  Add chopped green scallions if you have and then top with a little bit of pepper.  I don't add salt as the prosciutto is salty as will your bacon if you use that.

4. Bake for 10 minutes. Bake a little less if you want the yolk to be a little runny. Carefully scoop out the tart with a fork and eat immediately while it is still hot!

Smile for Breakfast: Strawberry Nutella Tarts

Remember when I had several pounds of strawberries?  Well, here is another recipe to use up a few more strawberries you have laying around.  These don't take many berries - probably about 1.5 strawberries for each tart but are so simple and quick to make. What is great is that you can freeze each one if you don't want them right away. They are perfect for breakfast if you have 25 minutes for them to bake - or an afternoon snack!

Nutella is golden. I love love love nutella. Did I mention that I love nutella?  I have a few bananas in the freezer, and I think I'll be making some banana and nutella tarts soon.

Strawberry Nutella Tarts

(Makes 9 tarts) 

1 lb strawberries, sliced 

Nutella spread (however much you need)

2 puff pastry sheets (can be found in the frozen pastry section of the grocery store)

3 tbsp sugar

1. Thoroughly wash the strawberries. Cut the stem out and slice. 

2. Unroll the puff pastry sheet.  Cut into 9 equal squares/rectangles.  For half of the squares, spread a good serving of nutella leaving a clean edge. 

 

3. Stack a few slices of strawberries on top. You can sprinkle sugar on the strawberries if you like it super sweet, but for me, the nutella is sweet enough for the tart.

  

4.  Take the un-nutella squares and put on top of the strawberries. Using your finger, make sure that the edges are all sealed. I used a fork to create a fun edging around each tart. Sprinkle sugar on top of each one and using a toothpick, poke a few holes on the top of each tart.

  

5. I put these on a baking sheet lined with parchment paper and tossed them in the freezer. Once frozen, I was able to easily bag several in one bag without the worry of them sticking to each other.  When you are ready to eat, preheat your oven to 375 degrees. Put in a pan and cook for at least 25 minutes. As you can see below, I didn't do a very good job about sealing the edges and lost a little bit of nutella.

Roasted Cauliflower and Onion Tart

You may have noticed my previous posts have consisted more of restaurant reviews rather than recipes.  After some work and then have a broken fridge for over a week, I was SO happy to be able to eat in.  I have quite a few meals I've cooked up this past week so I'm going to do my best to get posted. 

Now, on to the tart!  Surprisingly, I've never made a savory tart before.  My tart experiences have consisted of sweet apples, berries and almond!  This recipe is from one of my favorite blogs, Smitten Kitchen, and the roasted cauliflower basically called my name.  I love roasted cauliflower. Why? It's simple, healthy, fast and delicious!  I secretly jumped for joy when I realized that I had too much roasted cauliflower to put in my tart and meant that I could have something to munch on while the tart baked. Hooray!

I didn't have the ingredients to make my own tart but I think the store bought pie dough was good enough.  I would not pre-bake the tart (like I did) as I think the crust was too overcooked by the time it was done.

Also, for the ingredients, I like to let them sit out for an hour at least so they soften and get to room temperature - like the marscapone cheese, whipping cream, eggs and cheese.

Roasted Cauliflower and Onion Tart

Serves 6

Click here for the ingredients since I didn't do anything different than omit the Guyere cheese.

1.  Slice up the onions and put some olive oil in the pan.  Let the onions cook on medium-low heat and let it cook for roughly 20-25 minutes until it's all golden like the below picture.   

2. Pre-heat oven to 425 degrees.  Wash and break up a small head of cauliflower.  Pat dry and lay out on a sheet pan.  Coat with olive oil, salt and pepper. I like to wear gloves when tossing so my hands do have a slimy texture afterwards. Cook for 15-20 minutes (flip half way through) until they are nicely roasted like the below picture.  (Note, use this same process for when you simply want to make roasted veggies for dinner.)

3. Mix together the heavy cream, marscapone cheese and eggs.  Add a dash of pepper.  Mix thoroughly (it will be a tad chunky) and then add in the cheese.  I omitted the Guyere cheese per SK's recipe.   

5. Put the pie crust into a 9-in tart pan or a normal pan with a removable bottom.  In this recipe, I pre-cooked the crust but I'd advise you not to since it was a tad overcooked in my opinion.  Spread dijon mustard on the bottom and then layer the onions over that. 

6. Add in the roasted cauliflower on top.  If you were lucky like me, there were leftovers that I was able to eat while this sucker was cooking! :)

7. Next, pour the egg and cream mixture on top.  It fix just perfectly :) 

8. Cook for 40 minutes until it's firm to the touch and looks like the below.  Be careful and don't cut into it right away.  Let it cool for a good 10 minutes.  Slice like pie and serve with any other side of veggies!