Savory Breakfast Tart by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• Dough:
• 3 cups all-purpose flour, plus extra for rolling out dough(s)
• 8 ounces unsalted butter
• 1 u00bd teaspoons kosher salt
• 1/3 to u00bd cup ice cold water
• Filling:
• u00be pound leeks, white part only
• u00bd cup yellow or white onion, finely minced
• 1 teaspoon minced garlic
• u00bd cup olive oil, plus extra as needed
• 8 ounces Yukon gold potato
• 8 ounces sweet potato
• 4 ounces butternut squash
• 12 ounces sweet Italian sausage
• Kosher salt to taste
• Freshly ground black pepper to taste
• 4 ounces shredded mozzarella cheese
• 8 ounces ricotta cheese
• Topping:
• u00bd cup plain bread crumbs
• u00bc cup grated Parmesan cheese
• Egg wash (glaze):
• 1 whole egg
• Pinch kosher salt
• Optional:
• Eggs to poach, fry or scramble to serve alongside the finished tart.