Savoury Breakfast Tarts

Ingredients (Serves 4)

· 220g plain (all-purpose) flour

· 140g butter, diced

· 9 eggs

· 4 slices of ham

· 2 tablespoons chopped flat-leaf parsley

· 2 tomatoes, finely chopped

· 125 ml cream

· 4 tablespoons grated Parmesan cheese

Preheat the oven to 200C (400F/Gas 6). Sift The flour and 1/2 teaspoon of salt into a food processor, add the butter and process for a few seconds until the mixture resembles breadcrumbs. Bring the dough together using you hands and shape into a ball. Wrap the ball in cling film or plastic wrap, flatten slightly and put in fridge for 10 minutes.

Roll the pastry out on a floured work surface until it is very thin. Cut out four 16 cm (6 1/2 inch) circles and use them to line four 10 cm (4 inch) tartlet tins. Press the pastry gently into the tins and line each tin with a piece of baking paper and some uncooked rice. Bake the pastry for 5 minutes, then take out the paper and rice and bake for another minute.

Line each pastry base with the ham (you may need to cut it into pieces to make it fit neatly). Sprinkle with the parsley and add the tomato. Gently break two eggs into each tin, then pour a quarter of the cream over the top of each, sprinkle with Parmesan and dust with salt and pepper. Put the tarts in the oven and bake for 10-12 minutes, or until the egg whites are set. Serve hot or cold. Serves 4.

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