Breakfast Tart and Fruit Salad with Honey-Lime Syrup

Breakfast is by far my favorite meal of the day.  I'm completely smitten by all the options at breakfast, everything from savory to sweet. Unfortunately breakfast is the time where I have the least amount of time to prepare meals.  I never seem to work my way through all the breakfast recipes I have bookmarked. Every once in awhile, when I really want to try a recipe, I will force myself to wake up early enough to get in the kitchen.  Let me just say, this Breakfast Tart and the accompanying fruit salad were well worth rising early.

This Breakfast Tart is so savory, flavorful, and creamy.  It's addictive really.  The filling is mixture of pancetta (you could use bacon), creamy Mascarpone cheese, sharp Gruyere cheese, and lots of green onion.  It's simply divine.  We inhaled it.

On the side, and to give the meal some balance, is a very pretty and colorful Fruit Salad with Honey-Lime Syrup.  I didn't exactly follow the directions for the honey-lime syrup. I basically assumed the syrup was to be mixed and poured over the fruit.  Instead the directions were to cook the syrup on the stove much like a making a simple syrup.  My dressing was a little thin, though still quite delicious.  I felt quite certain that following the directions would've made for an even more delicious, and much thicker, syrup.  Either way you simply can't go wrong with a juicy and colorful fruit salad.  The honey adds a bit of sweetness that is perfect for fruit this time of year as it is not quite at it's prime.  The lime adds a perky brightness to the salad.  I will be making both recipes again soon.

Breakfast Tart with Pancetta and Green Onions

Adapted from Weeknights with Giada

By Giada De Laurentiis

Serves 6-8

butter, for the pan

flour, for the pan

1 (9-inch) unroll-and-bake refrigerated pie crust

1 large egg white, lightly beaten

2 teaspoons vegetable oil

3 ounces pancetta, cut into 1/2-inch pieces

5 large eggs, at room temperature

1/2 cup (4 ounces) mascarpone cheese, at room temperature

2 cups (8 ounces) shredded Gruyere cheese

3 scallions, white and pale green parts, thinly sliced

salt and pepper, to taste

 Place an oven rack in the center of the oven.  Preheat the oven to 400F.

Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom.  Unroll the pie crust and gently press into the bottom and sides of the pan.  Trim any excess from the top.

With the tines of a fork, prick the bottom of the pastry.  Using a pastry brush, brush the crust with the beaten egg white.  Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set.  Let cool for 10 minutes.

Meanwhile, in a medium skillet, heat the oil over medium-high heat.  Add the pancetta and cook, stirring frequently, for 6-8 minutes, until browned and crispy.  Drain on a paper towel-lined plate.

In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, Gruyere, scallions, salt, pepper, and pancetta.  Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden. 

Cool the tart for 10-15 minutes and then remove from the pan.  Cut the tart into wedges and serve warm or at room temperature.

Fruit Salad with Honey-Lime Syrup

Recipe adapted from Giada's Feel Good Food

by Giada De Laurentiis

Serves 4

Syrup

Grated zest of 3 large limes

1/4 cup fresh lime juice

3-1/2 tablespoons honey

Fruit

1/2 (2 pound) cantaloupe, seeded and cut into 1-inch chunks

12 medium strawberries, hulled and sliced

1 cup green or red seedless grapes, halved

2 kiwi, peeled and cut into 1/2-inch pieces

1 cup blueberries

fresh mint leaves, for serving

For the syrup: In a small saucepan, combine the lime zest, lime juice, honey, and 3 tablespoons water.  Bring to a boil over medium heat.  Reduce the heat and simmer for 4 minutes.  Set aside to cool, about 20 minutes.

For the Fruit: In a serving bowl, combine the melon, strawberries, grapes, kiwi, and blueberries.  Pour the syrup over the fruit and toss to coat.  Let the fruit salad sit for at least 15 minutes or up to 1 day, refrigerated, before serving, garnish with mint leaves.

Theme: March Potluck