Roasted Breakfast Tart
Ingredients
- Garnish ( Candied Bacon and Fried Sage) ⓘ
- 7 slices of Bacon ⓘ
- 1/4 cup Sugar ⓘ
- 1/4 cup Cinnamon ⓘ
- 1 bunch fresh Sage ⓘ
- 3 tablespoons Olive oil ⓘ
- Crust and Filling ⓘ
- Crust ⓘ
- 3 cups Spelt flour ⓘ
- 1 teaspoon Salt ⓘ
- 2 tablespoons Pure cane organic raw sugar ⓘ
- 1 cup Olive Oil ⓘ
- 6 tablespoons Organic Fat Free Milk ⓘ
- Filling ⓘ
- 9 Organic Egg whites ⓘ
Instructions
- Combine sugar and cinnamon in bowl, set aside. From filling recipe below please roast head garlic and 3 sliced tomatoes and seasoned with olive oil, salt and pepper at 375 on a parchment lined baking pan. Rotate until garlic is golden brown and tomatoes are roasted until desired look.
- In medium frying pan add olive oil on high heat quickly fry clean and dry sage. Only takes 15-20 sec. will be dark green. Set aside.
- In the same frying pan drain extra oil and add bacon. Start frying on med-high heat. Lightly brush sugar and cinnamon and flip bacon. Turn heat to med-low and finish cooking bacon brushing each side. Remove and drain on paper towel. Set aside
- This is your Pie Crust: in a large bowl sift flour, salt and sugar. Add Olive Oil and slowly add Milk (you might not need it all). Mix until it combines together, then kneed. Work in 1 cup of chopped fried sage (leave some sage for garnish). Press into a greased baking pan.(9 inch. Round spring pan) Blind Bake @ 350 for 8-10 min. Remove and cool.
- This is your Filling (while your crust cools): In a large bowl add egg whites, milk, press 2-3 cloves of garlic, olive oil, salt and pepper. Whisk this mixture pour into baked pie shell and layer oven-dried tomatoes, fresh Mozzarella and Parmigiano Reggiano. Adding toppings should be done to your desire. Bake in 350 degree oven for 12-15 minutes. Start on the top rack for the first 6 min. Lower to bottom rack and finish until egg sets. Remove and cool for 5 min. cut into pie slices and garnish with fried sage and candied bacon.
Nutrition & Diet Analysis (per serving)
1302
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).