Savory Breakfast Tarts with Rye Crust
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.
To make ahead: Refrigerate dough (Step 1) or assembled tarts (Step 5) for up to 1 day.
Equipment: Parchment paper
1 1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 3 fat