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Savory Ham Breakfast Tarts




Source of Recipe


Cook's Ham


List of Ingredients




Tart Dough:
1½ cups all-purpose flour
1 teaspoon sea salt
¼ cup vegetable shortening
¼ cup cold unsalted butter
3-4 tablespoons ice water

Tart Filling:
1 cup milk
3 large eggs
1 tablespoon thyme, chopped
¼ teaspoon freshly ground black pepper

1 cup Cook’s Ham, julienned
½ cup Gruyere cheese, shredded (or Swiss cheese)




Recipe



In a food processor, combine the flour and salt. Pulse in the vegetable shortening and butter, a tablespoon at a time. When the mixture forms small pea-sized balls, pulse in the ice water until the dough combines to form a ball. Remove from the machine and wrap in plastic, pressing into a disc shape and let it rest in the refrigerator for ½ hour.

When the dough has rested, preheat the oven to 425 degrees. Roll out the dough and divide among eight, 4½-inch individual tart pans. Line each tart shell with parchment paper and fill with pie weights or dry beans or rice. Place the tarts together on a baking tray and bake for 10-12 minutes.

While tart shells are baking, start making the filling by mixing together milk, eggs, thyme and pepper.

Remove the tart shells from the oven and lift off the parchment paper, being careful not to spill the pie weights. Equally divide ham and cheese in the individual tart shells. Carefully pour the liquid filling into each shell. Put the tarts back into the oven and continue to bake for another 30 minutes, or until the filling is set. Cool tarts for 10 minutes on wire rack. Carefully remove tarts from pans. Serve while hot.

(Recipe courtesy of Cook’s Ham)