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Savory Breakfast Tarts with Rye Crust
1 h 30 m
3 h 30 m
“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.”
1¼ cups rye flour, preferably medium rye
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon sea salt
10 tablespoons cold unsalted butter, cut into ½-inch pieces
½ cup ice water, plus more if needed
2 medium fennel bulbs (about 10 ounces each), trimmed
2 cups sliced leek, white and light green parts only (about 1 medium)
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 (7 ounce) container Bellwether Farms fromage blanc or 1 cup other whole-milk fromage blanc or ricotta cheese
Pinch of sea salt
1 large large egg, beaten
Grated Pecorino Romano or Parmesan cheese for garnish
1To prepare crust: Add rye flour, all-purpose flour, sugar and ½ teaspoon salt to a food processor fitted with the steel blade. Pulse until combined. Add butter and pulse until it is pea-sized. Add ½ 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.
2To prepare vegetable topping: Preheat oven to 450°F.
3Quarter fennel bulbs lengthwise, then thinly slice crosswise. Toss the fennel, leek, oil, thyme, ¼ 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.
4To prepare cheese filling: Combine fromage blanc (or ricotta), salt and egg in a medium bowl.
5To 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 ⅛ inch thick. Cut into 9 equal-size squares. Spread a heaping tablespoon of the cheese filling on each square, leaving a ½-inch border. Top with about ¼ cup of the roasted vegetables. Fold all sides of the dough up about ½ inch, as if you're making a box, stopping within ½ 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.
6To bake tarts: Preheat oven to 400°F.
7Uncover 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.