Ham And Egg Breakfast Tarts

By á-174942

Ingredients

• 1 batch Basic Quiche And Tart Dough - (see recipe) divided
• into 6 pieces
• 4 1/2 ounces ham cut 1/2" strips
• 2 tablespoons chopped green onions green portion only
• 6 eggs
• 2 tablespoons heavy cream
• 1/4 cup finely-grated Parmigiano-Reggiano cheese
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

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

Preheat an oven to 400 degrees.

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 ounce ham and sprinkle with 1 teaspoon green onions. Crack an egg into the center, pour 1 teaspoon cream over the egg and sprinkle with 2 teaspoons 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.

This recipe yields 6 servings.