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savory breakfast tart

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Breakfast and Brunch

Savory Breakfast Tart

"A savory French onion tart with tomato balsamic jam."

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 8 tablespoons butter
  • 4 tablespoons ice water
  • 1⁄4 lb gruyere cheese
  • 1 tablespoon olive oil
  • 1 large yellow onion
  • 1⁄4 cup bacon bits
  • 2 egg yolks
  • 1 egg
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 large red onion
  • 1 garlic clove
  • 1⁄2 cup Granny Smith apples
  • 28 ounces crushed tomatoes
  • 1⁄4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper

Directions

  • Preheat oven to 400 degrees fahrenheit.
  • Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
  • Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
  • Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice.
  • Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes.
  • Set aside to cool.
  • Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
  • Line bottom of tart crust with grated Gruyere cheese.
  • Layer bacon bits on top.
  • Once cooled, gently lay sauteed onions on top of bacon layer.
  • Whisk together egg yolks, egg, salt, pepper, and heavy cream.
  • Pour egg mixture into tart crust until filling approaches top edge of tart crust.
  • Sprinkle grated parmesan on top.
  • Cook tart in oven for 20-25 minutes.
  • Allow to cool before serving.
  • Dice onions and garlic. Use box grater to coarsley grate apple.
  • Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes).
  • Add in apple, vinegar, salt, pepper, and tomatoes.
  • Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency.
  • Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional).

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