Tartes Two Ways

Because two is better than one, I decided to whip up a couple of simple breakfast tartes for a recent brunch date with girl, Lauren. On the left we have a sweet mascarpone cheese and mixed berry tarte. On the right: bacon, egg, and cheese -AKA- B.E.C.

 

Which one strikes your fancy? Check out the simple recipes below.

 

BrunchTartesRecipe2_web

Mascarpone & Mixed Berry Tarte

What You’ll Need:

  • 1 cup mixed berries, cleaned and diced
  • 8 oz. Mascarpone cheese
  • 2 packets of Truvia (or 1 tablespoon of sugar, if you’re not watching your intake)
  • 1/2 lb of Puff Pastry, defrosted
  • 1 pinch of salt
  • Mint and/or powdered sugar to garnish (optional)
  • Butter or oil for greasing

Step 1:

Pre-heat your oven to 400F, and lightly grease a baking sheet with butter or oil. Roll 1/2 pound of puff pastry into a square sheet, about 1/4″ thick. Fold over the edges to create a thicker “crust,” then use a fork to poke holes in the middle of the pastry to prevent it from puffing up too high. Bake in the oven for 20-30 minutes or until slightly, golden, removing every 10 minutes to push down the middle of the pastry.

 

Step 2:

Sprinkle 2 packets of Truvia and a pinch of salt into 8 ounces of Mascarpone cheese. If you’d rather use real sugar, you can substitute 1 tablespoon. Set aside.

 

Step 3:

When the pastry is flakey and slightly browned, remove from the oven and stick in the refrigerator to cool for 10 minutes. When the pastry has reached room temperature, gently spread the mascarpone mixture into the middle of the tarte and top with the mixed berries. Sift powdered sugar on top and garnish with mint leaves, if desired. Serve at room temperature.

 


 

B.E.C. Tarte

What You’ll Need:

  • 3 eggs
  • 3 slices of cooked, crispy bacon
  • 1/4 cup of cheddar cheese (reduced or full fat)
  • 1/2 lb of Puff Pastry, defrosted
  • Salt and pepper to taste.
  • 1 teaspoon of chives or scallions to garnish (optional)
  • Butter or oil for greasing

Step 1:

Pre-heat your oven to 400F, and lightly grease a baking sheet with butter or oil. Roll 1/2 pound of puff pastry into a square sheet, about 1/4″ thick. Fold over the edges to create a thicker “crust,” then use a fork to poke holes in the middle of the pastry to prevent it from puffing up too high. Bake in the oven for 10 minutes. Remove from the oven and push down the middle of the pastry. Set aside.

Step 2:

Whisk 3 eggs together with salt and pepper. Slowly pour the mixture into the middle of the tarte, and be careful not to overflow. If you have too much mixture, just set aside and discard. Sprinkle cheddar cheese on top, but reserve 1-2 tablespoons for the end. Bake in the oven for another 20 minutes or until the egg has hardened and the pastry is slightly golden.

 

Step 3:

Remove from the oven and sprinkle with chopped cooked bacon and the remainder of the cheese. Put back in the oven for 5 minutes, or until cheese has melted. Remove from the oven, sprinkle with chopped chives, and serve warm or at room temperature.

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