Mini Breakfast Tart

By á-57724

Ingredients

• Basic Quiche and Tart Dough:
• 1 batch basic quiche and tart dough, divided into 6 pieces
• 4 1⁄2 oz. ham, cut into 1⁄2-inch strips
• 2 Tbs. chopped green onions, green portion only
• 6 eggs
• 2 Tbs. heavy cream
• 1/4 cup finely grated Parmigiano-Reggiano
• cheese
• Freshly ground pepper, to taste
• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 4 Tbs. (1/2 stick) chilled unsalted butter
• 1/4 cup vegetable shortening
• 3 to 4 Tbs. cold water

Preparation

Step 1

Make the dough: In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.

Press the dough into six 4-inch tart pans. Refrigerate for at least 1 hour.

Preheat an oven to 400°F.

Line the tart shells with parchment paper or aluminum foil and fill with pie weights. Bake until the shells are set and the paper does not stick when lifted, 8 to 10 minutes. Remove the paper and weights and continue baking until the shells are golden, 5 to 7 minutes more. Transfer the pans to a wire rack and let cool completely, about 20 minutes.

Line the bottom of each tart shell with 3/4 oz. ham and sprinkle with 1 tsp. green onions. Crack an egg into the center, pour 1 tsp. cream over the egg and sprinkle with 2 tsp. cheese. Bake until the whites are set and the yolks are cooked, about 15 minutes.

Transfer the pans to a wire rack and let cool for 3 minutes. Using a pot holder, carefully turn each pan over and tap the bottom to release the tart. Set the tarts on individual plates. Garnish each tart with a pinch of pepper and serve immediately.

Serves 6.