“This is a twist on the classic breakfast quiche. It’s a savory tart with a yeasted dough crust. This very flexible recipe can be adjusted to include all of Mom’s favorites—whether she likes lots and lots of fresh farmer’s market veggies or a healthy helping of smoky bacon or spicy sausage. I adore this recipe whether I’m making it to share with my family or planning to pack it for a potluck or picnic. It’s wonderful served warm or cold, making it ideal for making ahead. Have fun with this—there are endless variations”
-Pastry Chef Laurel Sanders-Melchor
Savory Breakfast Tart
Author: Pastry Chef Laurel Sanders-Melchor, Paragary Bakery
1 ½ teaspoons active dry yeast
1 ½ teaspoons honey
½ cup warm water (around body temperature—95-100°F)
1 ½ to 2 cups all-purpose or bread flour
2 teaspoons salt
1 tablespoons extra-virgin olive oil
1 large egg yolk, lightly beaten (tip: save egg white for brushing crust before baking)
2 cups total veggies or meat of your choice—suggestions sautéed onions or mushrooms, chopped asparagus or spinach, diced ham, cooked and crumbled bacon, sundried tomatoes
4 tablespoons (1/2 stick) butter, melted
1 cup sour cream or crème fraiche
3 large eggs
Salt and pepper as desired
Parmesan cheese for topping
Combine yeast, honey and ¼ cup of water in a small bowl. Stir to dissolve yeast and let sit until it begins to look foamy, about 10-15 minutes.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of flour and the salt. Add the remaining water, oil, egg and yeast mixture. Beat until the smooth, about 3 minutes. Add the remaining flour slowly, a ½ cup at a time, until a dough forms that just clears the sides of the bowl.
Knead the dough by hand for another 5 minutes, or switch to the dough hook on your mixer. The dough should be smooth and springy.
Place the dough in a greased bowl, cover and let rise at warm room temperature until tripled in size—1 to 1 ½ hours.
Preheat oven to 375°F
Combine melted butter, sour cream, eggs and salt and pepper. Stir in your fillings.
When the dough has risen, gently deflated it and turn out onto a lightly floured surface. Grease a 9” springform pan or tart tin with a removable bottom. Roll out the dough to fit the bottom and sides of your pan. Pat the dough gently into place over the bottom and up the sides of the pan. Extra dough can be folded down. This doesn’t need to look perfect—it’s a rustic tart. Carefully pour the filling into the tart shell. Sprinkle the top with parmesan cheese. Use your saved egg white to gently coat the crust.
Place in preheated oven and bake for 35 minutes, or until crispy and golden. The filling will be slightly wobbly and puffy. Let stand 10 minutes before removing the sides of the pan to cool completely. Cut into wedges to serve.
Serve with love
If you want to make the dough ahead of time, place the dough in the refrigerator before it rises. Remove from the cooler and let come to room temperature and finish rising (usually about an hour), and then proceed with shaping and baking.
Posted on 05/04/2015 at 12:00 AM