June 30, 2010
It seems that the hotter it gets here in Montreal, the less we feel like writing about all the great food we’re making at home. And I’m afraid that problem won’t be solved in the near future…we are soon off to visit Iles-de-la-Madeleine, about to stuff our face with lobster, mussels, scallops and clams. We haven’t left on a vacation in a few years, and haven’t smelled the ocean air in even longer, so this is an exiting adventure we’re really looking forward to. We’ll come back with plenty of lobster tales (pun so obviously intended!).
But for now, here’s a quick breakfast Soli whipped up one day. If you have the makings for a traditional eggs ‘n bacon breakfast, as well as some puff pastry, then this is a snap to make, and is amazingly good. A good breakfast tart is a wonderful thing to wake up to!
For this breakfast tart, we used some quality bacon, fiddleheads, mushroom, cheese and eggs. The end result was perfectly cooked eggs, slightly bitter fiddleheads, creamy goat cheese and sauteed mushrooms atop a flaky puff pastry crust. This recipe is extremely versatile though; substitute any ingredient with your own preference.
Could breakfast get any better? Oh! Yes, it can. Drizzle with maple syrup when you’re done and it’s ready to eat.
Breakfast Tart with Fiddleheads, Mushrooms, Bacon and Cheese
adapted from Yum Sugar
1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
4 oz. cheese (we used a decadent goat cheese)
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
1 tbsp butter
1 cup fiddleheads
1 cup sliced mushrooms
1. Thaw the puff pastry dough according to the package instructions.
2. Preheat an oven to 425°F. Lightly grease a baking sheet.
3. On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
4. Saute fiddleheads and mushrooms in the butter until soft.
5. Place the toppings (bacon, fiddleheads, mushrooms, goat cheese) on the tart crust. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.
6. Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
6. Transfer the tart to a platter and serve immediately.
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