Sunday, June 21, 2009
Sometimes you just don't want a traditional breakfast
And this weekend when that happened to me, instead of making my husband take me out to Brunch, I decided to save some money and make an interesting brunchy concoction on my own. I was craving two things, eggs Benedict, and some kind of breakfast tart, like a quiche but less eggy and more other stuff. So, I started out trying to make the eggs benny. And as always, I found that for some reason the creation of a workable hollendaise sauce eludes me. I don't know why but I am just not capable of getting that sauce right. So, amidst my frustration I decided to try for the tart.
Puff pastry was the tart base of choice, so I took a sheet of puff pastry and built up the sides so that there would be a well for ingredients to sit in the middle. I wanted a kind of egg base, so I combined eggs and a little bit of cream and then used it as an egg wash for the puff pastry wall and then poured the rest in the middle, on top of the eggs I put,some torn up thinly sliced prosciutto. Then I added caramelized onions, pecorino Romano cheese, dubliner cheese, and aged Pecorino Romano. I topped the whole thing off with some very thin slices of tomato and then baked the whole lot at 400 degrees for 25 minutes. The results were spectacular. A delicious and filling breakfast tart with different complex flavor combinations in every bit. The butteryness of the puff pastry combined really well with the sweetness of the caramelized onions and the saltiness of the prosecutor coupled delightfully with the sweet tartness of the tomato slices. And underneath it all the eggs and cream created a light quichey texture for the whole tart. Overall I would call this breakfast an unqualified success. Hooray for experimenting!