German-Inspired Breakfast Tart
If you’re a meat-and-potatoes kind of person, or a savory-breakfast kind of person, or hell just a breakfast person, this tart is worth trying. It was the result of what Amanda Fredrickson calls, Fridge Foraging, which is essentially taking a quick inventory of the things you need to cook and figure out what to make with the ingredients on-hand. In this case it’s the left-over German food we had made for a dinner party the night before, to which we fridge-foraged our way into this delicious breakfast that I will absolutely be making again.
9” Tart Pan
Pie weights | Un-cooked Beans | Un-cooked Rice
1/2 lb Bratwursts
6-7 Small Red Potatoes
1/2 cup Sauerkraut
1 1/2 cups Brussels Sprouts
4 Tbsp Olive Oil
Salt & Pepper
8 Tbsp. Malt Vinegar
3/4 cup Heavy Cream
Feta or Goat Cheese
Micro-greens as Garnish (optional)
Step 1: Prep vegetables. To prepare brussels remove the outer leaves and halve. Wash and quarter red potatoes.
Step 2: On a sheet pan lined with parchment paper toss vegetables and bratwursts with olive oil, malt vinegar, and season with salt and pepper. Bake at 400 degrees for 30 minutes or until fully cooked and browned.
Step 3: While the filling is roasting, take out your pie dough. Using a lightly floured surface roll-out pie dough to 1/8” thick. Place into a well greased tart pan. Make sure to press the sides of the dough into the tart pan and remove any excess dough.
Step 4: Using a fork poke holes in the bottom of the crust then place crust in the refrigerator for 15 minutes.
Step 5: In a bowl whisk cream and eggs. Season with salt & pepper to taste.
Step 6: Once your filling is done roasting it is time to blind-bake your tart shell. Remove tart shell from refrigerator. Reduce oven to 350 degrees. Line tart shell with parchment paper and fill with pie weights or substitute. Bake for 15-20 minutes.
Step 7: Once tart shell has baked carefully remove pie weights. place vegetables, bratwursts, sauerkraut and feta (or goat cheese) in tart shell. Cover with cream and egg mixture.
Step 8: Bake for 15-17 minutes. Let cool. Enjoy!
With love, Shawna