ROASTED VEGETABLE BREAKFAST TARTS MADE WITH CAMPBELL’S® HEALTHY REQUEST® TOMATO SOUP

ROASTED VEGETABLE BREAKFAST TARTS MADE WITH CAMPBELL’S® HEALTHY REQUEST® TOMATO SOUP

Nutrition Facts

Serving Size
SERVING ( 1 TART + 3 TBSP SAUCE)
Amount Per Serving
Calories 306
% Daily Value
Total Fat 14.2g
22%
Saturated Fat 4.4g
22%
Cholesterol 221mg
74%
Sodium 553mg
23%
Total Carbohydrate 27.4g
9%
Dietary Fiber 3.7g
15%
Protein 15.8g
32%
Vitamin A 25%
Vitamin C 53%
Calcium 22%
Iron 11%
Total Time

80 min.

Serving & Size

SERVING ( 1 TART + 3 TBSP SAUCE)

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A Tomato Soup custard based breakfast tart made with Campbell's®  Healthy Request® Classic Tomato Soup, enveloped with cubes of whole grain bread, roasted seasonal vegetables and shredded cheese. Serve as an in-hand breakfast item, easy to eat on the go.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
cans
olive oil tbsp.
sweet onion 10 oz. cups
garlic tbsp.
water 1 1/2  cups
fresh parsley
eggplant 16 oz. cups
assorted bell peppers (green, red, yellow) 12 oz. cups
zucchini 12 oz. cups
yellow squash 12 oz. cups
sweet onion 28 oz. cups
olive oil 0 1/4  cups
Herbes de Provence tsp.
black pepper tsp.
pasteurized liquid egg 48 oz. cups
Parmesan cheese 3 oz. 1 1/2  cups
fresh parsley 0.75 oz. 0 333/1000  cups
kosher salt 0 1/4  tsp.
Herbes de Provence tsp.
black pepper tsp.
parchment paper 24  ea.
whole-grain bread 24  slices
part skim mozzarella cheese 6 oz. 1 1/2  cups
Parmesan cheese 3 oz. 1 1/2  cups
Instructions
Herbed Tomato Sauce:

1. In a sauce pan, heat oil over medium heat.

2. Add onions and garlic. Cook 3-4 minutes.

3. Stir in 3-1/2 cups of Campbell's® Healthy Request® Tomato Soup and water. Bring to a boil. Reduce heat. Simmer for 8-10 minutes.

4. Add parsley. Stir to combine. Reserve.
 
CCP: Hold for hot service at 140°F or higher until needed.
Vegetables:

1. Place vegetables into large bowl.  Add oil, herbs and pepper. Toss to coat well. Evenly spread single layers of vegetable mixture onto 2-3 sheet pans.

2. Roast vegetables in a 400°F convection oven for 25-30 minutes. Stir often, or until each vegetable piece starts to caramelize and becomes almost dry.

3. Remove from heat. Cool to room temperature. Reserve.

CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
Cheese Filling:

1. In a bowl, whisk together remaining Campbell's® Healthy Request® Tomato Soup, eggs, cheese, parsley, and seasonings until smooth. Reserve.

CCP: Hold for cold service at 41°F until needed.
 
Assembly:

1. Roll out bread slices until very thin. Place each slice of bread into a 1-cup parchment liner. Press into the liner to create a crust. Points of bread will stick up above the edge of the liner. Place evenly spaced onto sheet pans.

2. Top each slice with the following:
•#12 scoop, 1/3 cup roasted vegetable mixture
•1 tablespoon mozzarella cheese
•3 oz. ladle,1/3 cup egg mixture (do not fill ladle to top)
•Sprinkle of 1 tablespoon Parmesan cheese.

3. Bake in a 325°F convection oven for 35 minutes, or until firm. Remove from heat. Cool slightly before serving.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Using a #20 scoop (do not fill to top), top each tart with 3 tablespoons herbed tomato sauce. Serve immediately.
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