Country Manor Breakfast Tart Recipe - Allrecipes.com
Country Manor Breakfast Tart Recipe
  • READY IN ABOUT hrs

Country Manor Breakfast Tart

Recipe by  

"I couldn't believe all the heavenly tastes and textures in this dish when I first tried it. It takes a bit of work but definitely worth the effort!"

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Ingredients Edit and Save

Original recipe makes 2 10 inch tarts Change Servings
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  • PREP

    1 hr
  • COOK

    40 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
  3. Blind bake tart shells in preheated oven until golden brown. Let cool.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  5. Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
  6. Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
  7. Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

This was a delicious addition to a small brunch! I used 2 frozen Marie Calendars pie shells (to save time) and reduced the amount of cheese by half, and it was GREAT!

 
Most Helpful Critical Review
Sep 21, 2008

buy pie crusts half and make just one white cheese fine... add otro veggies

 
Dec 09, 2003

What a nice treat! It is time consuming like an old-fashioned recipe - before the days of throw a can of soup in with something and ta-da it's done --but, it's worth the effort! I made it for a Father's Day brunch; it was well received. I used 9-in pie plates and I think next time I will reduce the amount of cream as it was just a tad soft. Like someone else mentioned try a longer baking time, it didn't seem done so I turned down the heat and gave it another 30 minutes. Try it with different meats and cheeses, it's probably very versatile. Reminded me of a bed-and-breakfast style dish -with the fresh herbs and touch of nutmeg and almonds.

 
Nov 01, 2003

You were right when you said this is some work...but the crust was excellent. Great taste, I added a few things; shallots, broccoli,swiss cheese instead of cheddar. My husband thougth it was great, actually had two helpings.

 
Nov 01, 2003

This recipe is GREAT! I have made this two years running for a senior citizen luncheon and it is now requested! I found it takes longer to bake, so I reduced the temp a little at the end and it turned out wonderful. A lot of prep work, but well worth it. Make it, you won't be sorry.

 
Nov 23, 2006

Fabulous! I halved the recipe to make only one tart. I used a store bought pastry shell instead of making my own, and used colby-jack cheese. It's a great combination of flavors but the almonds on top set it apart from any other breakfast tart you've ever had. Highly recommend this recipe. It would be very easy to adjust to individual taste. I will try some more veggies next time--bell peppers, zucchini would both be tasty additions. Thanks for sharing a great recipe!

 
Feb 12, 2007

Great! And while I'm here, I have a suggestion for those who have trouble cutting cinnamon rolls: Don't use a knife! Break off a 15" piece of white cotton thread, slip it horizontally under the roll to be cut and pull the thread ends to cross. The dough will be cut easily and neatly. Just move the thread down the roll to cut the next one.

 
Jan 22, 2006

This is a great recipe. The dough for the crust was a little wet, but working in a little extra flour made it easy to work with and it was delicious. Will definitely be making this one again!

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 40.8 g
  • 63%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 520 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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