Roasted Berry Breakfast Tarts |Cooking With Amanda

You're excited about pie for breakfast, right?

Technically they are tarts, but in the morning pie : tart.

I mean… cake for breakfast via something like this Black Forest coffee cake.

is definitely a treat. But pie? I mean tarts? That's something you almost never see at the a.m. hour. Unless you and I are kindred spirits and you know all about how to use your fork to extract the teensiest sliver from the cut side, bite by bite.

You know about that right?

I knew you would.

But these breakfast tart pie thingies don't even require a fork. It's hand to mouth action all the way.

AND! You don't have to spend a bunch of time wrestling pie crust into a plate. No fluted edges, no lattice top. Roasted berry breakfast tarts are assembled on the tart crust of easy-bake champions: puff pastry.

You DO need to make sure you thaw it ahead of time. Read the instructions, stick it in the fridge overnight, no biggie. Then in the morning you're going to toss blueberries (or blackberries or strawberries or all the berries) with olive oil, stick them on top of your par-baked puff pastry via tangy awesome goat cheese, sprinkle them with raw sugar, drizzle them with honey, and BAM!

Breakfast Tarts. Not to be confused with Pop Tarts.

Last time I roasted berries it was for these rustic blueberry tarts. They have a cornmeal crust and are definitely worth a try. And if you feel like playing with actual pie crust, you could go for these easy ham and cheese hand pies. Or strawberry rhubarb hand pies OMG. Those are like little pockets of summer love.

The point to all this is that breakfast and pies or tarts or whatever definitely belong together. And summer berries are ready to shine.

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Roasted Berry Breakfast Tarts Recipe

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Ingredients

1 sheet frozen puff pastry, thawed
1 cup fresh blueberries
1 tablespoon olive oil
3 tablespoons goat cheese, soft (see note)
2 tablespoons honey, more if desired
1 tablespoon turbinado sugar, raw sugar

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
On a floured work area unfold the puff pastry and cut out 6 circles, each about 4" across. You can use a biscuit cutter or floured glass for this.
Place the circles on the parchment paper and then use a fork to perforate and make another smaller circle about 1/4" inside the edge. Then perforate the center of each pastry with the fork 4 or 5 times.
Place the baking sheet in the fridge for about 10 minutes while your oven preheats. Then place them directly in the oven and bake for 8 minutes.
Toss the blueberries with the olive oil.
When you take the par-baked tart crusts from the oven, spoon ½ tablespoon of the goat cheese on the center of each.
Divide the blueberries evenly between each tart and use the goat cheese to help the berries stay in place.
Drizzle the berries with honey and then sprinkle each tart with turbinado sugar.
Bake for 12 more minutes. Let the tarts cool for a few minutes before removing to serve.
You can serve these warm or cool -- they are delicious either way!

Notes

You need your puff pastry to be thawed before beginning so make sure to allow for that before you start. Follow package instructions for thawing.
You can use other summer fruits if you'd like. Strawberries roast well. So do peaches and nectarines.
You can substitute softened cream cheese for goat cheese.