Mother's Day Breakfast Tart
Cook's note: From start to finish, this tart takes about an hour and a half to prepare. If you'd like to make something special for Mom the night before, try our Pecan Upside-Down French Toast Casserole.
- 1 refrigerated or prepared 9-inch pie crust
- 1 egg white, lightly beaten
- 4 ounces thick bacon, cut into 1/4-inch pieces
- 5 room temperature eggs, plus the extra egg yolk, lightly beaten
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded Gruyere cheese
- 3 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Use a 9-inch tart pan with a removable base or a 9-inch springform pan. You may also use a regular 9-inch pie pan – the tart will stay in the pan when you finish.
Preheat oven to 400 degrees. Grease and flour the bottom and sides of the tart pan. If using a regular pie pan, leave as is.
Arrange pie crust in the prepared pan. Gently press the crust into the bottom and up the sides of the pan. Trim any excess crust from the top. (If using a pie pan, flute the edges.) With a fork, prick the pastry lightly in several places.
Using a pastry brush, coat the crust, bottom and sides, with the beaten egg white. Put the pan on a baking sheet and bake in the center rack of the oven about 10 minutes. Allow the crust to cool for 10 minutes before adding filling.
Meanwhile, in a medium skillet, add the chopped bacon. Cook, stirring frequently over medium-high heat, until brown and crispy, about 8 minutes. Drain on a paper towels.
In a medium bowl, combine the eggs, mascarpone, Gruyere, green onions, salt, pepper and cooked bacon. Mix until combined. Pour mixture into the cooled crust and bake until the mixture has set and the top is nicely browned, about 25 to 30 minutes. The center should be just a bit jiggly; if you see liquid it needs more time in the oven.
Cool the tart for about 10 minutes then remove it from the pan to a serving platter. Cut into wedges and serve warm.