Italian Breakfast Tart
By: Healthyvoyager
Published: Wednesday, April 11, 2012 - 1:49pm

Ingredients




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

Preparation

1 Preheat oven to 350. 2 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. 3 Bake at 350 for 15 minutes or until a light golden brown. 4 Allow to cool a bit. 5 While the pastry is baking, cook the veggie bacon (or alternatives) in a skillet until mostly cooked, but not crispy. Chop into pieces. 6 In a small saucepan, melt the butter and pesto over medium heat. Brush all over the cooled pastry with a pastry brush. 7 Top with chopped basil, chopped veggie bacon and chopped red pepper. 8 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. 9 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. 10 Sprinkle with the shaved asparagus, then with the salt and pepper. 11 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. 12 Cheesy Breakfast Scramble 13 1 block firm tofu, pressed, drained and crumbled 14 1/2 yellow onion, diced 15 1/2 teaspoon flour, for dusting (gluten free if desired) (optional) 16 2 tablespoon vegan butter 17 1 teaspoon garlic powder 18 1 teaspoon onion powder 19 1 tablespoon soy sauce, tamari or braggs aminos 20 3 tablespoons nutritional yeast 21 1 tablespoon Dijon mustard 22 1/2 teaspoon turmeric 23 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.

About

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!