I am always looking for fun, new breakfast ideas. My standard breakfast is oatmeal at my desk, so when I have a reason to do something special for the morning meal I look forward to trying something new. Recently I hosted an open house and invited some girlfriends over to sip mimosas, have a bite to eat, and shop for some great products from a friend who was in town.
My goal was to serve some sort of savory breakfast item that could be made ahead of time and was easy to serve. I decided on a breakfast tart. I used my all-time favorite pressed pie crust recipe (check the link for step-by-step instructions), and added in some of my favorite flavors like bacon, leeks, and cheddar. I was thrilled with the result. Not only was it pretty, it was delicious. The mascarpone cheese adds creaminess to the tart and the bacon and leeks add tons of flavor.
The Perfect Pairing for this tart recipe is a tart pan with a removable bottom. I wish I invented this. It is brilliant! The removable bottom allows you to remove the entire tart from the pan, which really helps with presentation. There is no way you would get a clean slice if you could not remove it from the pan first.
I learned one very important lesson about using a tart pan with a removable bottom. Typically when I make my pressed pie crust recipe I mix it all up directly in the pie plate. Let’s just say this is not the best idea when liquid can leak out of the removable bottom. Oh my, did I have a mess. Not my brightest moment. All of this would be solved by mixing it up in a bowl and then pressing into the pan. Lesson learned.
