Italian Breakfast Tart

Spring is synonymous with outdoorsy brunches and nothing goes better with a mimosa and the sun then a savory breakfast tart! Try this easy and tasty Italian inspired tart that will end your week in the springiest of ways!

• 1 sheet puff pastry, thawed
• 3 strips vegan bacon, smoked tempeh or vegan sausage (you may also use thinly sliced, marinated mushrooms)
• 2 tablespoons vegan butter
• 2 teaspoons pesto
• 1 roasted red pepper, chopped (jarred is fine)
• 3 asparagus spears
• 4 basil leaves, chopped
• Cheesy tofu scramble (recipe below)
• Salt and pepper, to taste

Preheat oven to 350.

Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet or pie tin. Poke several dozen holes in the puff pastry to avoid large air pockets from forming.

Bake at 350 for 15 minutes or until a light golden brown.

Allow to cool a bit.

While the pastry is baking, cook the veggie bacon (or alternatives) in a skillet until mostly cooked, but not crispy. Chop into pieces.

In a small saucepan, melt the butter and pesto over medium heat. Brush all over the cooled pastry with a pastry brush.

Top with chopped basil, chopped veggie bacon and chopped red pepper.

Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.

Spoon in the tofu scramble and fill the space, leaving at least a once inch gap on all sides for the crust to rise around it.

Sprinkle with the shaved asparagus, then with the salt and pepper.

Bake at 350 for an additional 5-10 minutes. Cut the tart into four squares if flat or into slices if in the pie tin.

Cheesy Breakfast Scramble

• 1 block firm tofu, pressed, drained and crumbled
• 1/2 yellow onion, diced
• 1/2 teaspoon flour, for dusting (gluten free if desired) (optional)
• 2 tablespoon vegan butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon soy sauce, tamari or braggs aminos
• 3 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1/2 teaspoon turmeric

Saute onion and crumbled tofu in butter for 3-5 minutes, stirring often and lightly dusting with the flour for desired consistency. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently. Season with salt and pepper if necessary.