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Country Manor Breakfast Tart

SUBMITTED BY: bettina PHOTO BY: PHEOBS

"I couldn't believe all the heavenly tastes and textures in this dish when I first tried it. It takes a bit of work but definitely worth the effort!"

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Read Reviews (12)

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PREP TIME	1 Hr
COOK TIME	40 Min
READY IN	1 Hr 40 Min
Original recipe yield 2 10 inch tarts

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
2 teaspoons salt
1 3/4 cups shortening
1/2 cup cold water
1 egg
1 tablespoon vinegar
8 slices bacon
1 tablespoon butter
1/2 cup chopped onion
1/3 cup finely diced smoked ham
3 cups heavy cream
8 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme, minced
1 (3 ounce) package cream cheese, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 bunch green onions, chopped
1/3 cup sliced almonds

DIRECTIONS

Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
Blind bake tart shells in preheated oven until golden brown. Let cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

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REVIEWS

Reviewed on Dec. 9, 2003 by MIDA68

What a nice treat! It is time consuming like an old-fashioned recipe - before the days of... MORE

Reviewed on Dec. 9, 2003 by MONIQUE57

This was a delicious addition to a small brunch! I used 2 frozen Marie Calendars pie shells... MORE

Reviewed on Nov. 1, 2003 by CHRISPYK

You were right when you said this is some work...but the crust was excellent. Great taste, I... MORE

Reviewed on Nov. 1, 2003 by LJ8677

This recipe is GREAT! I have made this two years running for a senior citizen luncheon and it... MORE

Reviewed on Nov. 23, 2006 by DKBECK

Fabulous! I halved the recipe to make only one tart. I used a store bought pastry shell... MORE

Reviewed on Jan. 22, 2006 by DTSCEP

This is a great recipe. The dough for the crust was a little wet, but working in a little... MORE

Reviewed on Jun. 3, 2004 by KTDS

big success - even my sister in law asked for recipe! MORE

Reviewed on Feb. 12, 2007 by trudym

Great! And while I'm here, I have a suggestion for those who have trouble cutting cinnamon... MORE

Reviewed on Aug. 17, 2006 by LITTLEBIGJOHN

The KING of breadfast tarts! MORE

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