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Country Manor Breakfast Tart

Country Manor Breakfast Tart

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bettina

I couldn't believe all the heavenly tastes and textures in this dish when I first tried it. It takes a bit of work but definitely worth the effort!

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
  3. Blind bake tart shells in preheated oven until golden brown. Let cool.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  5. Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
  6. Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
  7. Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.
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Reviews

MONIQUE57
51
12/9/2003

This was a delicious addition to a small brunch! I used 2 frozen Marie Calendars pie shells (to save time) and reduced the amount of cheese by half, and it was GREAT!

MIDA68
47
12/9/2003

What a nice treat! It is time consuming like an old-fashioned recipe - before the days of throw a can of soup in with something and ta-da it's done --but, it's worth the effort! I made it for a Father's Day brunch; it was well received. I used 9-in pie plates and I think next time I will reduce the amount of cream as it was just a tad soft. Like someone else mentioned try a longer baking time, it didn't seem done so I turned down the heat and gave it another 30 minutes. Try it with different meats and cheeses, it's probably very versatile. Reminded me of a bed-and-breakfast style dish -with the fresh herbs and touch of nutmeg and almonds.

CHRISPYK
40
11/1/2003

You were right when you said this is some work...but the crust was excellent. Great taste, I added a few things; shallots, broccoli,swiss cheese instead of cheddar. My husband thougth it was great, actually had two helpings.