This breakfast tart recipe is based on a recipe from Brickmaiden Breads in Point Reyes Station, CA. Tweak the tarts year-round with what's in season--try roasted zucchini or slices of fresh tomato in the summer, sautéed chard in the winter. They morph into a deluxe brunch offering when topped with a poached egg.

Lisa Weiss
Source: EatingWell Magazine, March/April 2017


Recipe Summary

1 hr 30 mins
3 hrs 30 mins


Vegetable Topping
Cheese Filling


Instructions Checklist
  • To prepare crust: Add rye flour, all-purpose flour, sugar and 1/2 teaspoon salt to a food processor fitted with the steel blade. Pulse until combined. Add butter and pulse until it is pea-sized. Add 1/2 cup water; pulse until the dough just begins to hold together. Add more water by the tablespoon, if needed. Turn the dough out onto a lightly floured work surface. Gather and press together, then shape into a 1-inch-thick square. Wrap in plastic and refrigerate for at least 1 hour or up 1 day.

  • To prepare vegetable topping: Preheat oven to 450 degrees F.

  • Quarter fennel bulbs lengthwise, then thinly slice crosswise. Toss the fennel, leek, oil, thyme, 1/4 teaspoon salt and pepper in a large bowl. Spread out on a large rimmed baking sheet. Roast in lower third of oven, stirring twice, until lightly browned, 18 to 20 minutes.

  • To prepare cheese filling: Combine fromage blanc (or ricotta), salt and egg in a medium bowl.

  • To assemble tarts: Let the dough stand at room temperature for 10 minutes. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 14- to 15-inch square about 1/8 inch thick. Cut into 9 equal-size squares. Spread a heaping tablespoon of the cheese filling on each square, leaving a 1/2-inch border. Top with about 1/4 cup of the roasted vegetables. Fold all sides of the dough up about 1/2 inch, as if you're making a box, stopping within 1/2 inch of the corners. Pinch each corner together firmly. Transfer the tarts to the prepared baking sheet. Loosely cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

  • To bake tarts: Preheat oven to 400 degrees F.

  • Uncover the tarts. Bake until the crusts are browned, 30 to 35 minutes. Serve warm or room temperature, sprinkled with Pecorino (or Parmesan), if desired.


To make ahead: Refrigerate dough (Step 1) or assembled tarts (Step 5) for up to 1 day.

Equipment: Parchment paper

Nutrition Facts

332 calories; protein 7.1g 14% DV; carbohydrates 33.3g 11% DV; exchange other carbs 2; dietary fiber 4.1g 16% DV; sugars 4.4g; fat 19.3g 30% DV; saturated fat 10.9g 55% DV; cholesterol 54.6mg 18% DV; vitamin a iu 1421.3IU 28% DV; niacin equivalents 1.3mg 10% DV; vitamin b6mg 1% DV; vitamin c 9.8mg 16% DV; folate 75.1mcg 19% DV; calcium 129.7mg 13% DV; iron 1.9mg 11% DV; magnesium 27.9mg 10% DV; potassium 332.3mg 9% DV; sodium 240.2mg 10% DV; thiamin 0.1mg 11% DV; added sugar 1g; calories from fat 174.1kcal; percent of calories from carbs 39; percent of calories from fat 51; percent of calories from protein 8; percent of calories from sat fat 29.