Easy Savory Breakfast Tarts made with a no-knead spelt crust and filled with goat cheese, eggs, and Canadian bacon. Perfect for breakfast or brunch, this combination is sure to satisfy appetites!
Say hello to your new favorite breakfast:
Savory Breakfast Spelt Tarts with Eggs and Goat Cheese.
These cute tartlets can be eaten for breakfast, brunch, lunch, dinner, brinner (breakfast for dinner), snack ... do you see where I'm going with this? They are pretty much perfect any time of day.
So, we have:
cherry tomatoes and you know that I don’t even LIKE tomatoes but they look so pretty on this
sprinkles of salt, black pepper and fresh thyme.
The crust comes together in minutes and is made with a blend of spelt and whole wheat pastry flour. Spelt is an ancient strain of our modern day wheat. Even though it does contain gluten, it is easily digestible and is high in protein, fiber, manganese, and iron. Spelt has a nutty flavor that is delicious in breads, cakes, cookies, and pastas.
The rest of the tart ingredients are pretty basic breakfast essentials. Ham, cheese, and eggs! The eggs are your timer in this recipe. How do you like your eggs? I prefer my eggs with a runny yolk, so I found 10 minutes of baking time is perfect. If you prefer more firm yolks, bake a little longer. Its completely up to your preference.
Easy Savory Breakfast Tarts are made with a no-knead spelt crust and filled with goat cheese, eggs, and Canadian bacon. Perfect for breakfast or brunch, this combination is sure to satisfy appetites!
- ¾ cup spelt flour
- ¾ cup whole wheat pastry flour
- 1 tsp salt
- 1 tsp baking powder
- ½ cup cold water
- ¼ cup olive oil
- 4 oz goat cheese
- 5 oz shredded mozzarella
- 6 eggs
- 6 sliced Canadian bacon, diced
- 12 cherry tomatoes
- salt and pepper, to taste
- 6 sprigs fresh thyme
- To make the dough, add whole wheat pastry flour, spelt flour, salt, and baking powder in a food processor. Pulse 2 times to combine. Pour in oil and water. Pulse until a dough forms. Remove from food processor and shape dough into a disc. Cover dough with plastic wrap and refrigerate 15 minutes.
- Preheat oven to 350°F. Grease and lightly flour 6 tartlet pans.
- Remove dough from oven and roll out on a floured surface. Cut out 6 circles, about 1 in larger in diameter than tart pans. Press cut out dough into prepared tartlet pans. Prick each crust a few times with a fork to allow steam to escape.
- Arrange tartlets onto a baking sheet and bake for 15 minutes.
- After 15 minutes, remove tartlet from oven and sprinkle crumbled goat cheese and mozzarella into each baked shell. Crack an egg into each tartlet and top with Canadian bacon, cherry tomatoes, salt, and pepper.
- Bake another 10-15 minutes, depending on how runny you prefer the yolks.
- Remove from oven and top with fresh thyme.