- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
This breakfast tart resembles a delicious quiche. The pastry is easy to make and quite impressive if you've got guests staying over. The tastes and textures in this tart are heavenly - it takes a bit of work but is well worth it!
29 people made this
- 500g plain flour
- 1 tablespoon caster sugar
- 1 teaspoon baking powder
- 2 teaspoons salt
- 350g butter or margarine
- 125ml cold water
- 1 egg
- 1 tablespoon vinegar
- 8 rashers bacon
- 1 tablespoon butter
- 1/2 onion, chopped
- 5 tablespoons finely diced smoked ham
- 700ml double 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
- 85g cream cheese, diced
- 60g grated Cheddar cheese
- 60g grated Monterey Jack cheese
- 1 bunch spring onions, chopped
- 5 tablespoons flaked almonds
MethodPrep:1hr ›Cook:40min ›Ready in:1hr40min
- Mix together flour, sugar, baking powder and salt. Rub in margarine 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 180 C / Gas 4. Form each piece of pastry into a round and roll out on lightly floured surface. Carefully fit into two 25cm tart tins.
- Blind bake pastry cases in preheated oven until golden brown. Let cool.
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice 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 spring onions over cheese, followed by almonds.
- Bake in preheated 180 C / Gas 4 oven for 30 to 40 minutes. Let cool slightly, then cut and serve.
If you cannot find Monterey Jack cheese, use a mild Cheddar.
Reviews & ratingsAverage global rating:(31)
Reviews in English (24)
This was a delicious addition to a small brunch!I used 2 frozen Marie Calendars pie shells (to save time) and reduced the amount of cheese by half, and it was GREAT!-28 Sep 2003
What a nice treat! It is time consuming like an old-fashioned recipe - before the days of throw a can of soup in with something and ta-da it's done --but, it's worth the effort! I made it for a Father's Day brunch; it was well received. I used 9-in pie plates and I think next time I will reduce the amount of cream as it was just a tad soft. Like someone else mentioned try a longer baking time, it didn't seem done so I turned down the heat and gave it another 30 minutes. Try it with different meats and cheeses, it's probably very versatile. Reminded me of a bed-and-breakfast style dish -with the fresh herbs and touch of nutmeg and almonds.-15 Jun 2003
You were right when you said this is some work...but the crust was excellent. Great taste, I added a few things; shallots, broccoli,swiss cheese instead of cheddar. My husband thougth it was great, actually had two helpings.-03 Dec 2000