Author Notes
I am always creating new dishes using locally grown products. This tasty creation is prepared using locally grown produce and dairy products. A wonderful "company breakfast" dish. —Tracey
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Ingredients
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16, 1/4
inch thick baguette slices
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1 tablespoon
olive oil
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10 ounces
fresh baby arugula leaves
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1 teaspoon
finely chopped garlic
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1 pound
chorizo or linguica sausage, casing removed
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1 cup
packed coarsely grated Fontina cheese
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3/4 cup
Piquillo pepper or roasted peppers, drained, cut into matchstick-sized strips
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1/2 teaspoon
fresh chopped cilantro
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6
large farm fresh eggs
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1 cup
heavy whipping cream
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1 cup
skim milk
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1 teaspoon
salt or to taste
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1/4 teaspoon
freshly ground white pepper or to taste
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1/2 cup
freshly grated Parmesan cheese
Directions
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Preheat oven to 350 degrees. Lightly grease an 8X8X2-inch baking dish and set aside.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add arugula and garlic and cook until arugula has wilted, about 4 minutes. Transfer arugula mixture to a bowl.
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In the same skillet add the sausage and stir with a fork to break up lumps. Cook over medium heat until browned, about 7 minutes. Add the Fontina cheese, pepper, cilantro, arugula and garlic, stirring until well combined. Remove from heat and set aside.
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In a medium bowl, whisk together eggs, cream, milk, salt and pepper. Set aside.
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Place 8 bread slices in prepared baking dish in a single layer. Gently press 2 baguette slices onto each side of dish. Spoon the arugula mixture into baking dish. Drizzle the egg mixture over arugula mixture, making sure to coat all the bread slices well. Allow the bread slices to soak for 5 minutes.
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Sprinkle Parmesan cheese evenly over on top of tart.
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Bake tart until puffed and golden and center is set; about 50 minutes. Remove from oven and let rest on a cooling rack for 15 minutes before serving.
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