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.