Recipe Swap: Breakfast Crostata


The recipe swap category for this week was breakfast. I have to admit, breakfast is not a meal I put a lot of thought into. I can't eat when I first wake up so I always chose something thats easy for me to eat at work. Typically I'll have a bagel, smoothie, breakfast wrap, instant oatmeal, or something else quick.

At one point I said that I would start making breakfast on the weekends but I never got around to it. It seems as though we always have too much going on for me to ever make it unless its a holiday or we're on vacation. I was excited to see what recipe I'd get because on the rare times I do actually make breakfast, its always the same things; bacon, eggs and toast, pancakes, or french toast.

I received the Breakfast Crostata with Pancetta, Mushrooms and Egg Custard recipe from Heather at Hezzi-D's Books and Cooks. The recipe reminded me of the quiche that I made for Easter and I had a feeling I might be the only one eating it. Luckily, I was wrong.

Breakfast Crostata
Slightly Adapted from: Hezzi-D's Books and Cooks, inspired by La scienza in cucina e l'arte di mangiare
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Ingredients for the Crust:
    • 2 cups all purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. rosemary
    • 1 stick butter, cut into small pieces
    • 1 egg
    • 1 egg yolk
    • zest of half a lemon

    Ingredients for the Filling:
    • 1 cup low-fat milk
    • 1/2 tsp. rosemary
    • 5 slices bacon, cooked
    • 1 tbs. butter
    • 4 oz. mushrooms
    • 1/2 small onion
    • 1 cup shredded cheddar cheese
    • 1 egg
    • 1 egg yolk
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

1. In a large bowl stir together the flour, salt and rosemary. Cut in the butter using your fingers until it resembles coarse crumbs.
2. Beat the egg and egg yolk together. Push the flour mixture to the sides of the bowl and add in the eggs and lemon zest. Using a fork, combine the egg into the flour mixture until a dough forms.
3. Knead the dough into a flat disc, cover in plastic wrap and refrigerate for at least two hours. (I did four.)
4. Remove the dough from the refrigerator and let come to almost room temperature. Roll out the dough to 1/8 inch thickness. Add water to the dough if its too dry.
5. Preheat the oven to 350. Place the rolled dough over a tart or pie pan. Press the dough up the sides of the pan and prick the bottom with a fork.
6. Crumble the bacon, slice the mushrooms and dice the onion. In a skillet, melt the butter and then add the mushrooms and onion. Cook for 5-7 minutes or until the mushrooms and onions are soft.
7. Place the bacon, mushrooms and onion into the center of the pie pan and spread to the edges. Sprinkle the cheese on top. Set aside.
8. Whisk the egg and yolk together with the salt and pepper. In a small saucepan, bring the milk and rosemary to a low simmer. Slowly pour the egg into the milk, continually whisking.
9. Pour the egg mixture into the pan and make sure its spreads to the edges of the pan.
10. Bake for 30-35 minutes or until the egg is set and the crust is lightly browned. Let cool for 5 minutes before serving.

The original recipe calls for pancetta and thyme. I completely forgot to check for pancetta at the grocery store so I substituted bacon instead. Since I have a rosemary plant and not many recipes that call for rosemary, I decided to use it instead of the thyme. Tom tried this dish and thought it was great but that the rosemary was a bit overpowering and I could have used less. I didn't mind the rosemary flavor at all. He asked if I could make it again using ham and no herbs so I'm sure I'll be making this again soon.

1 comment:

  1. Glad you liked it! The bacon and rosemary substitutions sound really yummy! I may have to try that for myself:-)


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