Tag Archives: breakfast

Brie and Bacon Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Brie and Bacon TartThis Brie and Bacon Tart was sold from our take out shop.  The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used,  but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream.

The Crust

Any non sweet crust can be used such as the pâte brisée which I use here, an American Pie crust would work well as would the pasta frolla, one of my favorite savory crusts.  It has to be prebaked before adding the tart ingredients.

Carameled Onions

Caramelizing onions is an easy way to add depth of flavor with sweetened the onions.  After they have been cut, it’s a simple matter of combine a bit of butter or oil in a saute pan with the onions.  Even though I know that onions are mostly water, I am still amazed every single time that I start with a large pile and end up with very little. But that very little is packed with flavor and a little goes a long way.  The only caveat here, is to take it low and slow. If  the heat is too high, they will brown unevenly and can burn more easily.

If you’re a caramelized onion fan, the good news is you can make a large batch and, after cooling, wrap them in smaller portions and freeze them up to a couple of months.  That way you can always have them on hand.

The Brie

There is a difference of opinion in the food world as to whether the rind of the brie is or isn’t edible and therefore should or shouldn’t be removed.  It is edible but not always desireable.  In this case, I fall in line with removing the rind for the reason that it does not melt when baked as does the cheese.  There is an easy way of removing it without cutting it off.  I partially freeze the cheese so it is hard on the outside.  It is a simple matter of scraping the rind off with the edge of a paring knife.

In order to combine the brie easily with the other ingredients, I freeze it almost solid and grate it so it melts uniformly thoughout the Brie and Bacon Tart.

To Make Ahead

This can easily be made ahead by making the crust, rolling it out and freezing it for several months unbaked and well wrapped.   The day before the filling can be made, the bacon fried crispy and both stored in the refrigerator.  As mentioned above the caramelized onions can be made several months ahead and stored in the freezer. The brie can be grated a day or two ahead and kept frozen.   When it comes time to bake it, simply bake off the crust, layer everything, pour the liquid over, bake and serve.

Ingredients for the Brie and Bacon Tart

 Pâte Brisée Crust
7 tablespoons unsalted butter, cut in small pieces and frozen (105 grams or 3 2/3 ounces)
1/2 cup +1 tablespoon all purpose flour  (85 grams or 3 ounces)
1/3 cup cake flour (40 grams or about 1 1/2 ounces)
1/2 teaspoon salt
1 tablespoons beaten egg
1 teaspoon fresh lemon juice or white vinegar
2 tablespoons ice water

Filling
3/4 cup low fat cottage cheese (160 grams or 5 2/3 ounces)
3/4 cup plain yogurt (160 grams or 5 2/3 ounces)
1 tablespooon cornstarch
1/4 to 1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs

Additional Ingredients
1 large onion
2 tablespoons butter or oil
1/4 pound regular cut bacon (not thick)
8 ounces brie

Pâte Brisée
Using the above ingredients, go here for how to photos.

In a processor bowl fitted with the steel blade, combine the flours and salt; process 5 seconds to mix. Place the frozen butter in a circle over the dry ingredients.  Pulse the butter in until it is cut  into pieces about the size of large beans. Combine the egg, lemon juice and ice water and pour it in a circle over the ingredients in the processor.  Pulse until the mixture lumps together in bits about the size of peas.  Do not over-process and especially do not let the pastry form a ball.

Transfer to a piece of plastic wrap, push together into a ball, and flatten into an 8 inch disc. Wrap and refrigerate until very cold before rolling.  This can be made up to 3 days prior to using.

When ready to roll the pastry spray the middle only of a 9×3/4 inch tart pan with a removable bottom. Set aside.

If the pastry is hard, let it sit at room temperature for a few minutes but it should remain very, very cold.  On a lightly floured surface, roll the pastry into a 11 to 11 1/2 inch round.  Trim to 10 1/2 inches.

Place the dough into the tart pan leaving the edges extend about 1/4 inch above the rim of the pan. Freeze the crust.

Filling for the Brie and Bacon Tart
Combine the cottage cheese, yogurt, cornstarch, salt and pepper.  Beat the eggs to combine and add them to the mixture, whisking all together.  If making the day ahead, store, covered, in the refrigerator. When ready to use, stir to combine if the mixture has separated.  Yield: 2 cups

Caramelizing the onions –Go here for how to photos.
Peel the onion. Cut the onion in half leaving the root end intact.  Slice it iabout 1/4 inch thick or slightly thinner.

In a large, heavy skillet, heat the butter or oil and add the onions.  Caramelize the onions over medium heat until they are a deep amber brown. Stir often and lower the heat as necessary to ensure they get uniformly colored and prevent overbrowning or burning.

Cool completely.  Wrap in plastic wrap if making ahead.  Store in the refrigerator or freezer.

Preparing the Brie
Freeze the brie until it is hard on the outside.  Use a paring knife to scrape away the rind.  Scraping rind for Brie and Bacon TartUse the point of the knife to scrape the rind off rippled marks.Scraping rind from ridges

Be sure to get the edges also.Rind removed for Brie and Bacon Tart

Cut the brie in 3 pieces and freeze until almost frozen. Brie cut into 3 pieces

If it freezes completely that’s fine.  After it has frozen, grated it on the largest hole on a box grateror use the blade with the largest hole for a processor .  If it is really hard to grate, let it sit for a few minutes at room temperature  Grate only one piece at a time onto waxed paper.  Keep the others in the freezer.  Place the grated cheese, still on the wax paper, on a baking sheet and put in the freezer while you grate the second piece. Place the second piece on top of the first while you grate the last piece on a third piece of wax paper. Leave them in the freezer until layering.Grated Brie

Cut and Frying the Bacon
I use the regular cut, not the thick bacon for this recipe as it will fry up crisp.

Cross cut the bacon and place in a frying pan.  Cutting BaconOver medium low heat, fry the bacon until the pieces can be separated into pieces which when crisply fried, will make uniform bacon bits.Bacon in pan for Brie and Bacon Tart

Fried Bacon

Drain on paper towels.Bacon draining

These can be fried, drained, wrapped and refrigerated the day before.

Assembly of the Brie and Bacon Tart
Frozen Crust
Baking Weights
Caramelized Onions
Fried Bacon
Grated Brie

Preheat the oven to 425°F. Place the crust on a parchment lined baking sheet, preferably rimmed.  This makes it easier to move the pan in and out of the oven.Pastry lined tart pan on baking sheet

Spray a large piece of foil with a non-stick release and place it, sprayed side down on top of the crust.  Foil lined pastry crustMake sure it is worked into the sides of the crust.  Fill it with pie weights or beans to the top of the crust.Weights in pan

Bake for 15 minutes. Remove the foil with the beans by gather the four corners of the foil and lifting it out.

Continue baking for about 10 to 12 minutes more until the crust is lightly browned and baked through.

Cool completely, leaving it in the pan.Baked Crust

Cool the oven to 350°F.

Spread the caramelized onions on the bottom of the crust.Onions in for Brie and Bacon Tart

Top with the bacon bits.Bacon in crust

Place the grated brie evenly over the bacon.Brie in pan for Brie and Bacon Tart

Pour the liquid carefully, starting at the outer edge and working towards the middle.Liquid in

Bake for 35 to 45 minutes until just beginning to brown on top and the filling is set.  Let rest for 10 to 20 minutes before releasing from the pan and serving.Brie and Bacon Tart

Yield:  Served with a salad this Brie and Bacpon Tart serves 4.

Other savory tarts you might enjoy are:
French Pastry Crust with a Salmon Tart
Torta Rustica
French Onion Tart (one of my favorites)

Versatile Breakfast Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Breakfast CookiesBreakfast cookies were huge in the ‘70’s.  They were also called ranger cookies.  Basically, the cookies were loaded with fruit, wheat, oats, and nuts providing protein and fiber to keep you going and filled up for a while. Continue reading

Twice Baked Brioche – A Breakfast Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Twice Baked BriocheTwice Baked Brioche is a wonderful way to use a loaf of stale brioche, although for the life of me I don’t know who would keep brioche that long.  So, I just used day old brioche and pretended it was stale.  Also known as Bostok, this breakfast treat was created by a clever baker who had too much brioche on his hands.  Lucky for us! Continue reading

Breakfast Scones – An Easy Morning Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Breakfast SconeScones are a welcome treat anytime, but Breakfast Scones area a special treat.

While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies.  How confusing and intertwined is that?  The good news is this is a straight forward, easy to make breakfast or brunch treat. Continue reading

Hot Cross Buns Revisited

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Hot Cross Buns are traditionally made during Lent.  Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year.  Hot cross buns are a welcome and tasty staple of Lent.   According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.”  Well, in my house they won’t last that long!

I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.

If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking.  They are moist and plump and don’t need any soaking to use.  A friend of mine introduced me a few years ago and I have been a fan every since.  I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns.   Continue reading