Butter and Sugar

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.

Ingredients:

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)

olive oil

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.