Most times, when people think of tarts, they think about Desserts. Tarts do not always have to the sweet. Savory tarts are great to make as well, especially for breakfast of for a brunch.
These savory tarts with be perfect for a brunch you’re hosting. They are small and individual, and perfect for each person.
These tarts have three different fillings. A tomato and gruyere with thyme tart, a caramelized onion, mushroom and gruyere tart, and a spinach and gruyere with avocado, poached egg with pumpkin seeds.
Each of these are so easy to makes, especially using USA Pan’s Mini Fluted Tart Pan. Because they are small, you can make different varieties, and you can customize it to how each person wants they’re tart. They are so savory and delicious with buttery, flaky crusts.
So to make the tarts, start with thawed puff pastry. You can get this in the freezer section of most supermarkets. Open it out and roll it out a little thinner. Use a large round cutter or use a knife to cut out circles a little larger than your mini tart cavities and put them inside. This recipe is for making 2 mini tarts of each recipe. If you want to make all 6 tarts the same recipe just triple the ingredients.
For The Tomato Cheese:
Sprinkle 1 teaspoon of graded gruyere cheese in 2 of the tart cavities. Top with 2 slices of tomatoes and add another teaspoon of the cheese. Sprinkle fresh thyme, salt and pepper on top.
For the Onion, Mushroom & Cheese:
In a pan, sauté 4 mushrooms. Add a half of thi in sliced small red onion and a sprig of thyme in olive oil. When the vet have browned, add 1 teaspoon brown sugar to them until melted and caramelized. Sprinkle 1 teaspoon of the gruyere cheese into 2 cavities. Divide the onion mixture between the 2 tarts. Add another teaspoon of cheese on top and salt and pepper.
For the Spinach and Cheese:
In a pan, sauté the spinach in a little olive oil just until the spinach starts to wilt. This will be very quick, so it will not be cooking very long. Add the teaspoon of gruyere cheese to the last 2 tart cavities top with the sautéed spinach. Add the second teaspoon of cheese with salt & pepper.
Bake tarts in a 350 degree over for about 20 minutes or until the cheese starts to brown. Garnish the tomato tart with fresh thyme and parsley. Garnish the onion tart with sliced raw red onion, chopped scallions and parsley.
For the spinach tart, slice a half of an avocado. Divide the slices between the 2 tarts. Poach 2 eggs and place 1 egg on each tart, on top of the sliced avocado. Garnish with fresh parsley and pumpkin seeds.
These savory mini breakfast tarts not only taste delicious, but give a beautiful presentation for your brunch. Your guests will be impressed with these little creations.
Savory Mini Breakfast Tarts
Ingredients
Tomato Cheese
- 1 tsp Gruyere cheese, graded
- 2 slices tomato
- 2 sprigs thyme
- salt
- pepper
Mushroom, Onion, Cheese
- 4 mushrooms
- 1 red onion, small
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 sprig thyme
- 4 tsp gruyere cheese
- salt
- pepper
Spinach and Cheese
- 1/2 bag fresh spinach
- 1 tbsp olive oil
- 4 tsp gruyere cheese
- salt
- pepper
- 1/2 sliced avacado
- 2 eggs, poached
- parsley
- 1 tsp pumpkin seeds
Instructions
- For The Tomato Cheese:Sprinkle 1 teaspoon of graded gruyere cheese in 2 of the tart cavities. Top with 2 slices of tomatoes and add another teaspoon of the cheese. Sprinkle fresh thyme, salt and pepper on top.For the Onion, Mushroom & Cheese:In a pan, sauté 4 mushrooms. Add a half of thi in sliced small red onion and a sprig of thyme in olive oil. When the vet have browned, add 1 teaspoon brown sugar to them until melted and caramelized. Sprinkle 1 teaspoon of the gruyere cheese into 2 cavities. Divide the onion mixture between the 2 tarts. Add another teaspoon of cheese on top and salt and pepper.For the Spinach and Cheese:In a pan, sauté the spinach in a little olive oil just until the spinach starts to wilt. This will be very quick, so it will not be cooking very long. Add the teaspoon of gruyere cheese to the last 2 tart cavities top with the sautéed spinach. Add the second teaspoon of cheese with salt & pepper.Bake tarts in a 350 degree over for about 20 minutes or until the cheese starts to brown. Garnish the tomato tart with fresh thyme and parsley. Garnish the onion tart with sliced raw red onion, chopped scallions and parsley.For the spinach tart, slice a half of an avocado. Divide the slices between the 2 tarts. Poach 2 eggs and place 1 egg on each tart, on top of the sliced avocado. Garnish with fresh parsley and pumpkin seeds.
