Savory Breakfast Tart
With Roasted Red Peppers & Mushrooms
Craving a vegetarian breakfast that's both savoury and flavourful? Look no further than this roasted red pepper and mushroom tart! This easy-to-make dish is a bit of a cheat; using a pre-made crust, pre-roasted veggies, and a slightly cheesy filling. It's perfect for make-ahead breakfasts, an impressive brunch feature, or even a light lunch. And the best part? It's incredibly easy to prepare, making it a breakfast win in no time at all. Let's dive into the simple steps to create this stunning and delicious tart!
Over the holidays, I came across this pre-made pie crust box by Pillsbury (not sponsored) in the freezer section of our local grocery. I immediately placed it in my cart with a little shimmy dance and moved along.
When you live in the Caribbean, you tend to get over-excited when you see special items in the grocery, because they’re usually few and far between!
I enjoy making my pie crust from scratch, but, having them frozen on hand is great when you don’t have the mental capacity to go the full length of baking. Today’s recipe was just that. Let’s begin.
Kitchen Items:
- 1 Tart pan
- Parchment paper
- Pie weights, or, if you don’t have, use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings
- Sheet pan
Ingredients:
1-thawed pie crust, or your own
2 eggs
1/2 cup milk (I used coconut milk)
1/2 medium sliced onion, sautéed
1 Roasted red pepper
4 oz container bell mushrooms, sautéed
2 tbsp cream cheese
Salt & Pepper & Italian seasoning
1 scallion, chopped
Directions:
Disclaimer: This recipe calls for items that have already been cooked. If your veggies have not been roasted or sautéed, get to it, honey! Add a little oil to a sheet pan and your diced veggies and roast at 400ºF for 15 minutes or until done to your liking. I like them slightly chard.
Roll your pie crust over a non-stick tart pan, taking care not to create any holes in the crust. Carefully push the crust into the pan, all around the edges, and then trim off any excess crust around the top
Bake the pie crust at 350ºF for 15 minutes, using pie weights over parchment paper to prevent the crust from puffing
While that’s baking, whisk your egg, milk, cheese and seasonings and set aside.
Remove the pie from the oven when done and take away the parchment and pie weights
Add your veggies to the pie center and spread around evenly. Add the egg mixture
Bake for 30-35 minutes until the liquid looks set, and toothpick comes out clean, with a golden crust. Be careful not to overbake, you want the egg mixture to be fluffy and light.
Serve warm, with your favourite sides, and maybe your favourite drizzle of sauce on top.
