Turkish Breakfast Tart

I saw this on Pinterest and was wanting to make it for a while. It does have a Turkish name, but I decided to rename it a Turkish breakfast tart or Turkish Flatbread. They’re quick and easy to make. I had a lot of fun with them, and you can add whatever filling you want. If you would like the original recipe, check out ‘Ozlem’s Turkish Table.’
Please let me know how they turned out!


Ingredients for the Dough:


2 1/2 cups all-purpose or bread flour
2 tsp yeast
1 tsp sugar
1 tsp salt
1/2 cup warm water
1/3 cup warm milk
3 tbsp olive oil
Egg Wash:
1 egg
olive oil
Ingredients for the Filling:
1 cup cheese of choice (I used cheddar and gruyere)
A handful of cherry tomatoes
1/4 cup of chopped celery
1/4-1/2 chopped onion
Any other more fillings you want!


Notes:
This filling is what I happened to have on hand. You can add whatever you want. I’ve also made this tart with zucchini and bell pepper. You could try eggplant, spinach, asparagus, mushrooms.
I also haven’t tried this recipe with meat, but feel free to experiment.
The cheese I used is cheddar and gruyere, which worked well. I would also try different cheeses like mozzarella and feta.
The egg might still be a little runny. I guess it depends on how cooked you need your egg to be. The tops of my yolks got a little cloudy in the oven, but as I let them cool, the yolks became visible again.
Directions for the Turkish Breakfast Tart:
Stir together the yeast, sugar, and warm water. Let it dissolve for about 3 minutes.
Mix the flour and salt, make a well in the middle. Add olive oil, warm milk, and the yeast mixture.
Knead the dough for about 5 minutes. It should be a soft, smooth dough. You can use more oil and flour.
Grease a bowl with olive oil, put the dough in, and cover it with plastic wrap to rise for 1 hr.
Preheat the oven to 350 F
Once the dough has risen, punch it down, and turn it out onto a floured surface. Cut the dough in half.
Roll the dough out into large ovals about 8 in by 16 inches or any size. Place them on a parchment-covered baking sheet. Remember to make room for both.
Sprinkle on the cheese, then add in your sliced veggies. Make sure to leave a 1-inch border to fold in.
Fold the sides in everywhere, and then if you want, you can make the ends pointy.
Make an egg wash by beating the egg with the olive oil.
Bake them at 350 F for only 18 minutes, and then take them out and crack an egg right in the center of each tart.
Put them back in the oven for another 10 minutes or so. You want them to have gorgeous brown color all over.
Sprinkle a bit of seasoning on top and also some chopped chives. Cut it in little diagonal strips, and you can enjoy it warm.\

2 thoughts on “Turkish Breakfast Tart”

  1. Avatar

    These turned out so good! That dough is just gorgeous! Because it’s so humid here I normally have to add quite a bit of flour to bread recipes but, other than a little on the counter for kneading, I didn’t have to. I divided mine into 4. Not as impressive but more practical in this household.
    I used monterrey jack cheese, purple basil, cherry tomatoes (I have a variety called Chocolate Sprinkles with really intense tomato flavor and one called Yellow Pear which isn’t very flavorful but looks cute) a little silvered ham and garlic buds(something I just discovered this year)
    When chives bloom they make a beautiful little white flower that turns into teeny tiny garlic. It has a very mild garlicy flavor. I had picked a bunch but had no idea what to do with them. They were perfect in this recipe.
    I didn’t do the egg because I was the only one home and cold eggs are just gross.
    Next time I’ll definitely roll them thinner. I was trying to fit everything on one cookie sheet so the edges came out pretty thick. Never done a egg wash with olive oil before, I liked it. I think next time I’ll salt the edges pretzel-like.
    Overall, great recipe. Thank you!

    1. Chaia

      I’m so glad that these turned out good! I love how creative you were with the filling. Also, I have chives but I had no idea that they bloom… I guess mine haven’t yet.
      Thank you so much for commenting. I can’t tell you how much I’ve learned from your feedback!

Leave a Comment

Your email address will not be published. Required fields are marked *