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Ingredients
- 1 pkg (15 oz) refrigereated pie crusts (2 crusts), softened according to package directions
- 2 eggs
- 1/2 c. half and half
- 1/8 tsp salt
- 4 slices cooked bacon
- 1/2 medium red bell pepper
- 2 tbsp finely chopped fresh chives or green onion
- 1/2 c. (2 oz) grated Swiss cheese
- 12 grape tomatoes
- Coarsely ground balck pepper
- Additional chopped fresh chives or geen onion (optional)
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 400 degrees. Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using out tube of Measure-All Cup (nine around outside edge and three in center). Press disks into wells of mini muffin pan, using mini-tart shaper, ruffling edges. Repeat with remaining crust.
2. Whisk eggs, half and half and salt in batter bowl using whisk; pour into meausre all cup. Set egg mixture aside and wipe out batter bowl with paper towels.
3. Finely chop bacon and bell pepper with food chopper. Press out excess moisture from bell pepper using paper towels. Finely chop chives. Grate cheese using mandoline. Combine bacon, bell pepper, chives and cheese in batter bowl; mix well using small mix n scraper.
4. Pour egg mixture evenly into tart shells; sprinkle with cheese mixture. Cut tomatoes in half crosswise. Press on tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until golden brown. Remove tartlets to serving platter and sprinkle with additional chopped chives.
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