Last week, I made these Savory Breakfast Tarts (recipe via Pure Vegan by Joseph Shuldiner).
And they were ah-maze-ing!
They have a hazelnut and flour based crust, which was worth the effort of toasting and skinning hazelnuts. Thank goodness it was too, because I had never skinned hazelnuts before. Wow, is it a major pain. They were a delicious pain, so I will forgive them.
(But for real, if anybody knows of places that sell pre-skinned hazelnuts or share you skinning tips with me, you will probably be my new best friend.)
The filling is composed of leeks, mushrooms, tofu, a little nutritional yeast, and a fresh herb or two.
These tarts have a melt in your mouth quality to them, which I really enjoyed. I'm usually not one for a savory breakfast. I like my scones over my tofu scrambles, but I could easily eat these tarts every day of the week!
