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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 9-inch pie crush
3 plum tomatoes
2 tsp finely chopped sweet onion, such as Vidalia
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh oregano
1 1/2 cups shredded Monterey Jack cheese
2 tbsp crumbled feta cheese
3 eggs
1/2 cup plus 2 Tbsp half and half or milk
Open pie crust package and let crust come to room temperature, about 15 minutes. Preheat oven to 350.
Place unbaked crust in a 9-inch springform pan. Gently press crust evenly onthe bottom and partway up the sides of the pan and then flute the edges by pressing down slightly with the tip of a finger. The crust will rise about 1 1/2 inches above the base of the springform pan. Bake crust about 8 minutes, just to set the dough. Let it cool about 10 minutes.
Meanwhile, finely dice two of the plum tomatoes; do not peel, but do remove the seeds. Slice the third tomato into 6 or 8 slices and reserve for garnish. When crust has been prebaked and cooled, scatter about half of the shredded Monterey Jack cheese over the bottom of the crust.
Next, scatter the diced tomatoes, onion, and herbs over the cheese. Sprinkle the crumbled feta on top of the herbs. Spread the remaining Monterey Jack cheese evenly over the crust. Beat eggs until they are foamy and add the half and half. Pour this into the crust. Be careful not to overfill the crust as the filling will leak out around the bottom edge of the spring form pan. You may have a little egg mixture left over if the eggs are large.
Place tomato slices evenly around the edge of the tart on top of the filling. Place the springform pan on a cookie sheet or pizza pan and bake at 350 about 40 minutes. The filling will become puffy and just slightly browned.
When ready to serve, run a knife blade along the inside of the springform rim to loosen the crust. Remove the rim of the springform pan. Insert a long knife between the base of the pan and the crust to loosen the tart, then gently ease the tart onto a warm serving plate.
To serve, cut the tart in 6 to 8 wedges and garnish the center with a sprig of fresh rosemary.
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MEDITERRANEAN BREAKFAST TART
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
1 9-inch pie crush
3 plum tomatoes
2 tsp finely chopped sweet onion, such as Vidalia
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh oregano
1 1/2 cups shredded Monterey Jack cheese
2 tbsp crumbled feta cheese
3 eggs
1/2 cup plus 2 Tbsp half and half or milk
Open pie crust package and let crust come to room temperature, about 15 minutes. Preheat oven to 350.
Place unbaked crust in a 9-inch springform pan. Gently press crust evenly onthe bottom and partway up the sides of the pan and then flute the edges by pressing down slightly with the tip of a finger. The crust will rise about 1 1/2 inches above the base of the springform pan. Bake crust about 8 minutes, just to set the dough. Let it cool about 10 minutes.
Meanwhile, finely dice two of the plum tomatoes; do not peel, but do remove the seeds. Slice the third tomato into 6 or 8 slices and reserve for garnish. When crust has been prebaked and cooled, scatter about half of the shredded Monterey Jack cheese over the bottom of the crust.
Next, scatter the diced tomatoes, onion, and herbs over the cheese. Sprinkle the crumbled feta on top of the herbs. Spread the remaining Monterey Jack cheese evenly over the crust. Beat eggs until they are foamy and add the half and half. Pour this into the crust. Be careful not to overfill the crust as the filling will leak out around the bottom edge of the spring form pan. You may have a little egg mixture left over if the eggs are large.
Place tomato slices evenly around the edge of the tart on top of the filling. Place the springform pan on a cookie sheet or pizza pan and bake at 350 about 40 minutes. The filling will become puffy and just slightly browned.
When ready to serve, run a knife blade along the inside of the springform rim to loosen the crust. Remove the rim of the springform pan. Insert a long knife between the base of the pan and the crust to loosen the tart, then gently ease the tart onto a warm serving plate.
To serve, cut the tart in 6 to 8 wedges and garnish the center with a sprig of fresh rosemary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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