Savory Breakfast Tart by Foodie’s Chef Laura Brennan

Name: Savory Breakfast Tart by Foodie’s Chef Laura Brennan
Ingredients: 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; 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; u00bd cup plain bread crumbs; u00bc cup grated Parmesan cheese; 1 whole egg; Pinch kosher salt; Eggs to poach, fry or scramble to serve alongside the finished tart.

foodiesmarkets.com

I grew up with a steadfast post-Thanksgiving breakfast tradition: ” Pie for Breakfast”! On Friday morning there were solitary pilgrimages to the side porch to fetch the pie of your dreams, return...

View full recipe on foodiesmarkets.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools: