Savory Breakfast Tart with Tomato Balsamic Jam: This Savory Breakfast Tart combines the richness of caramelized onions, smoky bacon, and creamy Gruyère cheese nestled in a buttery crust — all topped with a tangy, sweet tomato balsamic jam.
It’s a refined, French-inspired dish perfect for brunches, holidays, or any morning that deserves something special.
Why You’ll Love This Recipe
- Elegant yet hearty: Perfect balance of creamy, savory, and tangy flavors.
- Make-ahead friendly: The crust, filling, and jam can be prepared ahead of time.
- Restaurant-quality at home: Impressive presentation with minimal effort.
- Versatile: Ideal for breakfast, brunch, or even as a light lunch with salad.
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons butter (chilled, cut into 1/4-inch cubes)
- 4 tablespoons ice water
For the Tart Filling
- 1/4 lb Gruyère cheese, grated
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1/4 cup bacon bits
- 2 egg yolks
- 1 egg
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons grated Parmesan cheese (for topping)
For the Tomato Balsamic Jam
- 1 tablespoon olive oil
- 1 large red onion, diced
- 1 garlic clove, minced
- 1/2 cup grated Granny Smith apple
- 28 ounces crushed tomatoes
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional garnish: Arugula
Step 1: Make the Crust
Preheat oven to 400°F (204°C).
In a mixing bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough begins to come together.
Form the dough into a 5×5-inch disc, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the dough and press it into a 9-inch tart pan using the “lift and pinch” method to form the sides. Poke the base 3–4 times with a fork. Line the crust with parchment paper and fill with baking beads or rice.
Bake for 15 minutes, remove the weights and parchment, and bake for another 5 minutes, until lightly golden. Set aside to cool.
Step 2: Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the diced yellow onion and sauté until caramelized, about 15–20 minutes. Remove from heat and let cool slightly.
Line the bottom of the cooled tart crust with grated Gruyère cheese, then add bacon bits. Spread the caramelized onions evenly over the bacon layer.
In a separate bowl, whisk together the egg yolks, egg, heavy cream, salt, pepper, and nutmeg. Pour this mixture gently into the tart shell. Sprinkle Parmesan cheese on top.
Bake for 20–25 minutes, until the filling is set and the top is lightly golden. Allow to cool before slicing.
Step 3: Make the Tomato Balsamic Jam
In a large saucepan, heat olive oil over medium heat. Sauté the red onion and garlic until softened and fragrant, about 5 minutes. Add the grated apple, balsamic vinegar, salt, pepper, and crushed tomatoes.
Simmer on low heat, stirring occasionally, for 45 minutes, until the mixture thickens to a jam-like consistency. Let cool completely.
Once cooled, spread a thin ring of jam on top of the tart before serving. Garnish with fresh arugula if desired.
Tips for Success
- Cold butter = flaky crust: Keep your butter and water as cold as possible when making the dough.
- Caramelize slowly: Take your time with the onions; low and slow cooking brings out their natural sweetness.
- Balance the flavors: The tangy jam cuts through the rich filling perfectly — don’t skip it!
- Make ahead: You can prepare all three components (crust, filling, jam) a day in advance and assemble before baking.
FAQs
1. Can I use store-bought pie crust?
Yes, for convenience you can use a pre-made tart or pie crust. Just pre-bake it according to package directions.
2. What’s a good cheese substitute for Gruyère?
Swiss, Emmental, or Fontina all work beautifully.
3. Can I make this vegetarian?
Absolutely! Omit the bacon and add sautéed mushrooms or spinach instead.
4. How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
5. Can I freeze the tart?
Yes. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Reheat at 350°F until warmed through.
