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.

Source: EatingWell Magazine, March/April 2017


Recipe Summary

3 hrs 30 mins
1 hr 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

1 4-inch tart each
332 calories; protein 7.1g; carbohydrates 33.3g; dietary fiber 4.1g; sugars 4.4g; fat 19.3g; saturated fat 10.9g; cholesterol 54.6mg; vitamin a iu 1421.3IU; niacin equivalents 1.3mg; vitamin c 9.8mg; folate 75.1mcg; calcium 129.7mg; iron 1.9mg; magnesium 27.9mg; potassium 332.3mg; sodium 240.2mg; thiamin 0.1mg; added sugar 1g; calories from fat 174.1kcal.

1 1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 3 fat