Breakfast Tart

maSome nights the idea of cooking dinner for everyone is the last thing I want to do.  A day full of appointments, work and activities, the idea of take out sounds much better.  BUT....

This is when I think of breakfast for dinner.  Pancakes, waffles, whatever it may be it's quick and easy.  This recipe, Breakfast Tart is more of an adult supper.  My kids don't like eggs, so I usually save this for the Mister and I.

 

Breakfast Tart with Pancetta and Green Onions

Giada De Laurentiis

 

1 9" unroll-and-bake refrigerated pie crust

1 large egg white, lightly beaten

2 tsp vegetable oil

3 oz pancetta cut into 1/4" pieces ( I used pre-cut)

5 large eggs, at room temperature

1/2 cup (4 oz) mascarpone cheese, at room temperature

2 cups (8oz) shredded Gruyere cheese

3 scallions, white and pale green parts, thinly sliced (I used 1 small shallot)

1/2 tsp kosher salt

1/2 tsp black pepper

 

1. Place oven rack on the middle of oven.  Preheat oven  to 400 degrees

2.Butter and flour bottom and sides of a 9" tart pan with a removable bottom.  Unroll the pie crust and gently press into the bottom and sides of the pan.  Trim any excess from the top.

3. With the tines of a fork, prick the bottom of the pastry.  Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes until the egg white has set. Let cool for 10 minutes.

 

 

4.Meanwhile, in a medium skillet, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy.  Drain on a paper towel-lined plate.

5. In a medium bowl, lightly beat the eggs.  Whisk in the mascarpone, Gruyere, scallions, salt, pepper, and the pancetta.  Pour into the cooled crust and bake for about 18 minutes, until the mixture is set and the top is golden.

 

 

6. Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.

 

 

 

 

Get up and go!

My daughter has never been a big breakfast kind of girl.  She's either not hungry that early or she'd rather have more of a lunch or dinner food.  I don't like sending her off to school without anything in her belly and I'd like something more substantial than cereal. After all, breakfast is the most important meal of the day! ;)

She has also been diagnosed with a possible dairy allergy. I say possible because we are in the elimination phase; taking dairy out of her diet entirely for 4-6 weeks.  We're hoping to see if ailments such as ear infections, eczema and constipation will subside.  Gosh, she would kill me if she knew I was revealing TMI!

This little snag in her diet has posed a challenge.  It's hard to tell a 9 year old that she can't eat cheese, milk or (gasp) ice cream!  Reading lots of labels these days and searching for dairy free recipes.  This weekend, I cam up with Oatmeal to Go bars.  I think this will satisfy her and make me feel better knowing she has something filling in her belly at school.

 

Oatmeal-to-Go Bars!

 

2 cups Old-fashioned rolled oats (not steel-cut or quick cooking)

1 cup whole wheat pastry flour

1 1/2 teaspoons cinnamon

pinch of salt

1 tsp baking powder

1 1/2 cups almond milk

1/2 cup applesauce

1 large egg

3 tbsp agave nectar

1 tsp pure vanilla extract

3/4 cup dried cranberries

1/2 cup (total) walnuts, pepitas, and sunflower seeds

 

1.Preheat oven to 375 degrees

2. Grease a 7x11 inch baking dish

3. In a medium bowl combine oats, flour, cinnamon,salt and baking powder

4.In a large bowl, whisk together the almond milk, applesauce, egg, agave and vanilla extract

5.Pour the dry ingredients into the wet ingredients,stir until combined, and add dried fruit and nuts.

 

 

6. Pour the oatmeal mixture into grease baking dish and bake for 30 minutes until thick and golden.

7. Cool and cut into squares.  Bars will last up to 5 days in fridge. 

 

 

 

Bars will freeze well and last for 3months in freezer.  Just cut into squares and place into freezer bag.