Sunday, March 23, 2014

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

Grated zest of 3 large limes
1/4 cup fresh lime juice
3-1/2 tablespoons honey

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


  1. Oh Kim, it looks so elegant. I want! I will certainly be trying this out some weekend soon. Looks like a great patio breakfast. Hope you are doing well.

  2. Hi Kim,
    It is morning here, and I've only had a cup of coffee, no breakfast yet! I am drooling over your breakfast and it is making me hungry, which I wasn't minutes ago! It looks delicious and really wishing that I have that plate right in front of me now!
    Love both the breakfast tart and the fruit salad! Looks so good!

  3. I am sold on this tart! Since I'm not big on waking up early to make breakfast--not to mention that when I try mistakes get made--I think I'll turn this into breakfast for dinner.

    The fruit salad looks so vivid and bright. Lime seems like just the thing to add.

  4. What a perfect breakfast--not too heavy but satisfying. I love how colorful it is together on the plate.

  5. This is why I rarely make breakfast-for-breakfast and often make breakfast-for-dinner! That fruit salad sounds absolutely amazing!! I love that it has a dressing instead of just relying on the fruits to be sweet enough to dress themselves.

  6. That fruit salad looks like Spring in a bowl, yum! I'm a big fan of breakfast for dinner, it really gives me a chance to make some awesome breakfast food without waking up early :)

  7. Oh, I wish I'd that for breakfast this morning! The tart sounds delicious but I love the idea of a citrus syrup on a beautiful fruit salad.... it's fancy enough for dessert!

  8. OMG, Kim, this looks positively amazing - I would definitely get up early to scoff a big serving of this. I'm not much of a cook though so, like, Michelle, I would probably make this for lunch or even dinner. And as a fruit salad lover, I would definitely love a big bowl of that - loving the sound of the honey-lime dressing - I need to try this now before all the summer fruit around here is gone.

  9. Mascarpone AND Gruyere? Dayum, that sounds incredible, Kim. I want that in my mouth NOW! Lunch is in 10 minutes for me and I only brought pimento cheese for lunch. Thanks, I'm sad now and it's your fault. (kidding!)


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