I am always looking for different things to make for breakfast on the weekend. I had seen a recipe for a goat cheese tart somewhere recently. I think it may have been in Bon Appetit… Anyway, I thought that a goat cheese tart with a side of scrambled eggs would be a nice change of pace from pancakes or french toast.
I made this little free form tart with pie dough that I had in the freezer. I took it out to defrost over night in the refrigerator, and it was perfect by morning. I love buzzing around the kitchen while J is sleeping.
1 round of pie dough (I used Martha Stewart’s pate brisee recipe as per usual)
1 small onion
1 clove of garlic
1 1/2 sliced Roma tomatoes
goat cheese (about 3 or four tablespoons)
salt and pepper
1/2 tsp cornmeal
For the filling, I sauteed one onion in olive oil with salt and pepper until it was slightly carmelized and added a chopped clove of garlic at the very end. I put this aside to cool in the freezer. It is important to be sure that it is not warm when you add it to the tart because it will melt the butter in the crust. I put a 1/2 tsp of cornmeal on the parchment lined baking sheet to prevent any sticking and add a little extra crunch.
I sliced 1 and a half tomatoes and arranged them in a circle around the dough leaving about a 1/2 border of dough. Next, I added the onions and garlic. I put a few tablespoons of goat cheese on top and added salt and pepper.
After folding up the sides, I brushed them with the egg wash that later became scrambled eggs.
I was laying in bed last night thinking about muffins. (Yeah, I’m weird.) I really wanted to make a banana muffin with tropical flavors that wasn’t as heavy as my usual banana bread recipe. I knew that I had some frozen mango and coconut, and I probably would have added pineapple if I had it.
Instead of my regular banana bread, I used this recipe for Banana Muffins from Cooks.com as a base. I made some changes of course. I found I needed a bit of extra moisture due to the whole grain flour. Since I had yogurt on the brain from the scones below, I added a tablespoon. The result was a really light and flavorful muffin. I will definitely be making these again.
Here is my version:
3 lg. bananas
1/2 c white sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract or vanilla bean paste
1/2 c all purpose flour
1 cup white whole wheat flour
1 tbsp plain yogurt
1/3 cup chopped mango
3 tablespoons sweetened flaked coconut
1/3 c. melted butter
Mash bananas. Add sugar and slightly beaten egg. Add melted butter and tablespoon of yogurt. Sift dry ingredients together and add to above mixture. Mix until moistened and mix in chopped mango and coconut. Bake at 375 degrees for 20 to 25 minutes.
I had seen this recipe on Tartelette for Lemon Yogurt Scones, and I knew that I had to make them. I swapped the amounts of white whole wheat flour and all purpose flour. I also added about a pint of blackberries. I was afraid that adding the berries might ruin this recipe by making it too moist to roll out. They came out great. I couldn’t resist adding a little lemon glaze to the top. With only two tablespoons of sugar, I thought a little extra sweetness couldn’t hurt. I broke out my grandmother’s china and had these with peppermint tea.
*If you add fresh berries, these will be best the first day you make them.