Bitter Greens and Smoked Halloumi Breakfast Tartlets
These savory breakfast tartlets feature a delightful contrast of bitter radicchio and escarole, perfectly complemented by the smoky, salty notes of pan-seared halloumi cheese. A drizzle of honey and a sprinkle of toasted pine nuts add a touch of sweetness and crunch, creating a sophisticated start to the day.
Prep Time
90 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
For the pastry: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
~15 min - 2
Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out 6 circles using a cookie cutter slightly larger than the muffin cups. Press the dough circles into the muffin cups to form tartlet shells. Prick the bottoms with a fork and line with parchment paper, filling with pie weights or dried beans.
~15 min - 3
Bake the tartlet shells for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes until lightly golden. Set aside.
~22 min - 4
While the shells bake, prepare the filling. Heat olive oil in a frying pan over medium heat. Add the sliced halloumi and cook for 2-3 minutes per side until golden brown and slightly softened. Remove from pan and set aside.
~5 min - 5
In the same frying pan (no need to wipe clean), add the radicchio and escarole. Sauté for 3-5 minutes until wilted. Season with black pepper.
~5 min - 6
In a medium bowl, whisk together eggs and heavy cream. Season with a pinch of salt and pepper. Distribute the sautéed greens evenly among the pre-baked tartlet shells. Top with the pan-seared halloumi slices.
~5 min - 7
Pour the egg and cream mixture over the halloumi and greens in each tartlet. Bake for 20-25 minutes, or until the filling is set and lightly golden. Allow to cool in the muffin tin for a few minutes before carefully removing.
~25 min - 8
Drizzle each tartlet with honey and sprinkle with toasted pine nuts before serving warm.
~3 min
Tips
- For easier handling of the pastry dough, ensure all ingredients and equipment are very cold. If the dough becomes too warm while rolling, refrigerate it again for 10-15 minutes.
- To toast pine nuts, place them in a dry skillet over medium-low heat and stir constantly until fragrant and lightly golden. This can be done ahead of time and stored in an airtight container.
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