Roasted Breakfast Tart

Name: Roasted Breakfast Tart
Ingredients: Garnish ( Candied Bacon and Fried Sage); 7 slices of Bacon; 1/4 cup Sugar; 1/4 cup Cinnamon; 1 bunch fresh Sage; 3 tablespoons Olive oil; Crust and Filling; Crust; 3 cups Spelt flour; 1 teaspoon Salt; 2 tablespoons Pure cane organic raw sugar; 1 cup Olive Oil; 6 tablespoons Organic Fat Free Milk; Filling; 9 Organic Egg whites; 1/2 cup Organic Fat Free Milk; 2-3 Cloves of roasted garlic(Press); 2-3 Oven roasted Organic Tomatoes; 1/4 teaspoon Salt; 1/4 teaspoon Pepper; 1 teaspoon Olive oil; 1/2 cup Fresh Mozzarella; 1/2 cup grated Parmigiano Reggiano

23 ingredients

5 steps

Ingredients

Garnish ( Candied Bacon and Fried Sage)
7 slices of Bacon
1/4 cup Sugar
1/4 cup Cinnamon
1 bunch fresh Sage
3 tablespoons Olive oil
Crust and Filling
Crust
3 cups Spelt flour
1 teaspoon Salt
2 tablespoons Pure cane organic raw sugar
1 cup Olive Oil
6 tablespoons Organic Fat Free Milk
Filling
9 Organic Egg whites
1/2 cup Organic Fat Free Milk
2-3 Cloves of roasted garlic(Press)
2-3 Oven roasted Organic Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Olive oil
1/2 cup Fresh Mozzarella
1/2 cup grated Parmigiano Reggiano

Directions

1

Combine sugar and cinnamon in bowl, set aside. From filling recipe below please roast head garlic and 3 sliced tomatoes and seasoned with olive oil, salt and pepper at 375 on a parchment lined baking pan. Rotate until garlic is golden brown and tomatoes are roasted until desired look.
2

In medium frying pan add olive oil on high heat quickly fry clean and dry sage. Only takes 15-20 sec. will be dark green. Set aside.
3

In the same frying pan drain extra oil and add bacon. Start frying on med-high heat. Lightly brush sugar and cinnamon and flip bacon. Turn heat to med-low and finish cooking bacon brushing each side. Remove and drain on paper towel. Set aside
4

This is your Pie Crust: in a large bowl sift flour, salt and sugar. Add Olive Oil and slowly add Milk (you might not need it all). Mix until it combines together, then kneed. Work in 1 cup of chopped fried sage (leave some sage for garnish). Press into a greased baking pan.(9 inch. Round spring pan) Blind Bake @ 350 for 8-10 min. Remove and cool.
5

This is your Filling (while your crust cools): In a large bowl add egg whites, milk, press 2-3 cloves of garlic, olive oil, salt and pepper. Whisk this mixture pour into baked pie shell and layer oven-dried tomatoes, fresh Mozzarella and Parmigiano Reggiano. Adding toppings should be done to your desire. Bake in 350 degree oven for 12-15 minutes. Start on the top rack for the first 6 min. Lower to bottom rack and finish until egg sets. Remove and cool for 5 min. cut into pie slices and garnish with fried sage and candied bacon.