I will call them Scrambled Tartlettes.  They’re packed with so much flavour I was dancing around my apartment this morning as I popped them in my mouth. The perfect bite sized breakfast for my Friday morning.

 It’s hard to tell from the picture but below the freshly scrambled egg is a mixture of sautéed shallot, cremini mushroom, roasted red pepper and feta cheese. And on top a colourful tendril of dill. Paired with the earthiness of the spelt tart shells – bam! We’ve got a winner here

 My inspiration for these mini tarts came from Chef Geremy Capone, culinary analyst at ELLICSR: Health, Wellness and Cancer Survivorship Centre located at Toronto General Hospital. Yesterday, I attended their bi-monthly Survivor’s Kitchen where Geremy led a live cooking demonstration using fresh, wholesome foods to make simple recipes, packed with flavor. It was an empowering demonstration as cancer survivors, family, hospital staff and volunteers shared questions, ingredient alternative and tips for easy food prep.

 All of these things combined got my creative juices flowing and I made my own version of Geremy’s tart shell late last night. I’m going to use the second half of the dough that’s chilling in my fridge to make Geremy’s mini spiced pear tarts (recipe to follow).

 Until then my friends, I hope your day is inviting and inspiring.

 xo