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Ham and Egg Breakfast Tarts

The empty tart shells can be baked the night before you serve them. Cover loosely with a towel or parchment paper and let stand at room temperature. The next morning, fill the shells as directed and bake.

Ingredients:

  • 1 batch basic quiche and tart dough (see
     related recipe at left), 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

Directions:

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.
Williams-Sonoma Kitchen.