I love the breakfast souffle’ tarts at Panera or Starbucks, and recently, I had some leftover pie crust, so I made my own at home and I’m obsessed!
Most recipes call for a puff pastry for these, but I just used some leftover homemade pastry from a tomato pie. During lockdown I got the cutest little tart pans, and finally used them for these. Since they are made to be single-servings, you can add whatever you love to them! Mushrooms, tomatoes (I’m trying sun-dried tomatoes next time!), artichoke hearts, bacon, prosciutto, cheese, and of course eggs! It would be a fun recipe to let the kids add their favorites to.
There’s no real recipe, but I would be sure to spray the pan/container well with non-stick spray. Preheat oven to 350 degrees F.
Prepare your goodies you’ll add to the souffle’ – cook and crumble up some bacon, maybe give a quick sizzle to something like onions or artichoke hearts or mushrooms. Quarter some cherry tomatoes…Set the prepared “goodies” aside for adding to the individual soufflés.
Roll out pie crust or puff pastry and cut it to fit your pan. It needs to be a bit more than 1/8″ thick. Place the pans on a baking sheet lined with parchment or silicon mats – my tart pans leak!
Place the pastry in the pan, pressing gently to get it down to the bottom of the container. You can leave the extra hanging over the sides, and fold them over the contents after filling, or trim it closely to the edge of the pan, or make a little pie crust edge.
Whisk up a couple eggs, about 2 tbs of milk for every 2 eggs, salt and pepper, maybe some Tony Cachere’s seasoning.
Place your goodies in the crust, pour over the custard mixture, and then sprinkle over some good shredded cheese. Fold over the pastry crusts if you kept them on. Brush pastry with some egg to make it pretty. Place in a preheated oven for about 20-30 minutes until the custard has set and the pastry is golden brown. Allow to cool a bit, remove from pan, and enjoy!
Let me know if you try these!
