Easter – A time for hygge with family and friends

Easter is a good time for hygge. Friends and families gather more often than other countries and with five days free from work, they often travel from one end of the country to another end. Some are even spending serval days together. Sunday morning is a good time for a brunch. If you make the dough Saturday night, chop the onions and garlic and slice the tomatoes, it takes just minutes to make a breakfast tart. While the tart is baking, you can set the table and prepare the rest of the meal.DSC_0046

 

 

 

 

 

 

 

 

 

 

 

Tomato, Bacon and Egg  Breakfast Tart Serves 6-8

Pastry dough:

1½ cups flour

a pinch of salt

2 oz. (75 grams) cold butter

1 egg

Filling;

6 slices of bacon

1 onion, sliced

1 garlic clove, chopped

1 cup shredded cheese

4 eggs

½ tps. timian

2 cups milk

1 tps. salt

freshly ground pepper

4 tomatoes, sliced

a sprig of rosemary

To make the pastry dough, place flour and salt in a bowl. Add butter and rub  with fingers until mixture resembles coarse breadcrumbs or you can use a food processor..  Add the egg and just enough water  and stir until the mixture forms a ball. Wrap the pastry in plastic wrap and refrigerate 30 minutes or until you make the tart.

Preheat the oven to 340° F.

Remove the dough from the refrigerator and  let it sit 10-15 minutes (longer if the dough has been in the refrigerator over night), or until the dough gives to a light pressure. On a lightly floured board, roll the dough out to 1/4 inch thickness Transfer the dough to a pie pan Refrigerate 10 minutes. Bake 10 minutes.

To make the filling, fry fry three slices of bacon. Take them up and fry onion and garlic in the bacon fat 3-4 minutes. Pour the bacon and onion/garlic mixture in the baked tart. Come cheese over the onion/garlic mixture. Whisk egg, timian, milk, salt and pepper sammen and pour into the tart pan. Place the tomato slice on top and place the rest of the bacon over the tomatoes. Sprinkle rosemary over and bake 30 minutes.

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