Claire @ A Little Claireification is Taking over My Blog! {Tart Recipe}

Hi guys.  First up in the “Takeover My Blog” series is my friend Claire at 
I thought her recipe would be a perfect kickoff post for the series since it looks super delicious and just in time  for Mother’s Day!
P.S.  I’m taking notes (and giving my family a week’s notice so they can practice)!

Here’s Claire:

Hi there! I’m Claire and I blog over at A Little Claireification. I am so excited to be here at Curb Alert today! I just love Tami and her great ideas inspire me all the time. While I definitely love DIY projects and crafts, I’m going to shake things up a little bit by bringing something yummy over. Since Tami is in the middle of a big move I wish I could just deliver this right to her front door!
I present my {delicious} Red Pepper, Bacon & Onion Tart. This is a perfect “breakfast in bed” idea for Mother’s Day – I know I would love it (you had me at “Bacon”!)! But, the reality is that most of you reading this ARE the Mom so you can either drop a HUGE hint to your Husband and kids OR just save this recipe for Father’s Day because most guys will LOVE this.
I just adore making (and eating! ) tarts. They are super simple and the possibilities are endless. So many ingredients, so little time. Since we’re making a savory tart today I am going to use my standby tart dough recipe for a basic “Pâte Brisée”, adapted from a Martha Stewart cookbook I have had for years.
Sounds fancy, huh? Nahh. It’s easy (and inexpensive!) and the more you make it, the more you will get used to working with homemade tart dough and wonder why you never did it before.
So for the tart dough, the most important thing to remember is to keep it cold! Those little chunks of chilled butter are what makes for a very flaky crust.
The only ingredients in the dough?

  • 1 1/4 cups flour
  • 1 stick cold butter (I freeze mine to make it super cold), chopped into small cubes
  • 1 tsp. of salt
  • 1/8 cup of ice water

Process the first three in a food processor adding the water very slowly in a stream until the dough forms pea size crumbles and just barely starts to come together. You definitely don’t want to over mix! You may need to add a few more drops of water but once you knead it, the butter will add some moisture too. It will look crumbly but this is normal. Pile the dough mixture onto a floured surface and gently knead together until just formed into a round disc. Wrap the dough tightly with plastic wrap and chill in the refrigerator.
Preheat the oven to 400*.
I love fresh ingredients! We actually grew these red peppers in our container garden on our patio! Now I just need a pet chicken. I hear the City frowns on that, though… (and I am sure my cat would be less than amused). 😉

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire
For the filling:
  • 6-7 slices of bacon, crispy and crumbled into pieces (save the drippings!)
  • 1/2 large onion, diced
  • 1 large red pepper, diced
  • 3 eggs
  • 1 cup half and half (or a split combination of milk and heavy cream)
  • Pinch of nutmeg
  • 1/2 tsp each, salt & pepper
  • 1 cup shredded cheddar cheese

When cooking the bacon, I saved the drippings in the pan. When ready, I reheated the pan on medium heat, and added in the diced onion, letting it cook down for about 5 minutes or so.

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

I then added the diced red pepper, stirring occasionally for about 10 minutes. A little steam on my camera lens!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

While those cooked, I pulled out the dough round and rolled it out on a lightly floured surface to about 1/4 inch thick.

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

I used a round tart form for this one but whatever shape you have would work. You can buy tart forms at a cooking store (like Williams Sonoma) or a large home goods store (like Bed Bath & Beyond). They are so handy I have several shapes and use them for both sweet and savory dishes.
Lay the dough into the form and press it down around the edges. It’s ok to take pieces and press them into any gaps along the sides – no worries. These tart pans are very forgiving!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

Place the tart dough in the oven to set up for about 10 minutes. Don’t forget it – set a timer!! You can use pie weights in the middle if you want – since it was only 10 minutes, I just patted the “puffy” middle down by hand because that’s how I roll. 😉
In the meanwhile, remove the onions and peppers from the heat and set aside.
In a medium sized bowl, combine the eggs, milk (or heavy cream mixture), nutmeg, salt and pepper and whisk until combined.
Remove the “par-baked” tart from the oven and spread the onion and red pepper mixture across the bottom of the tart. Follow with a layer of crumbled bacon. Lastly, a layer of cheese… YUM. I used a triple cheddar combo. You can pretty much use your favorite cheese though!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire
Carefully pour the egg mixture over the tart until just below the top of the crust. I got a little “precious” and laid in a heart shape with some of the diced red peppers. 🙂
Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

Gently place the tart back into the oven (and place a baking sheet below it to catch any drippings!) for about 20 minutes checking it often after 15 minutes or so. Once the egg filling is firm, it’s all done! I added more crumbled bacon into the middle of the heart because.. well more bacon! Yeah!!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

After about 10 minutes or so, I carefully removed he tart from the form. Hot stuff!!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

Since every single member of my family converged upon this and completely devoured the entire thing I’m lucky even got “after” pictures, let alone a piece for myself!

Red Pepper & Bacon Tart with #recipe #foodie @alittleclaire

Now how great is THAT to serve up to Mom on Mother’s Day??
You can find out a little more about me and my projects {& my cheese addiction} HERE, so come on over and say hello!
Thanks so much again for having me over today, Tami!!

Thanks Claire!  What a fantastic spin on the already loved breakfast casserole.  I cannot wait to try the recipe and I just may take you up on your offer to deliver! 

Wish me luck, tomorrow is the big moving day!  Our family is super excited!


1 Comment

  1. chillin with Quillin

    good luck with the move !!!!

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