Our current section of The Modern Baker is savory pies and tarts. The moment I saw the recipe for ham and egg tart, I knew it would make a perfect breakfast treat!
Last night, I whipped up the rich pie dough. It was a cinch in my food processor, and I left it to rest in the fridge over night.
This morning (after the kids woke us up ridiculously early), the rest of the recipe came together quickly. I whisked together cream, milk, salt, pepper, and nutmeg, and then added in the eggs. NM lists the seasonsings (salt, pepper, and nutmeg) with no amounts; the recipe just indicates "season to taste, and season heavily." I wish there'd been some indication of where to start, as it took me quite a while to grind the spices, taste, grind, taste, grind, taste.
Anyway, the dough rolled out beautifully. I fit it into my tart pan, placed thinly sliced ham and coarsely grated white cheddar on top, and then poured the egg mixture in. The tart baked for about five minutes longer than indicated and was half finished about five minutes after that. =)
Seriously, we loved this tart. It was a great second breakfast for the family, went over very well for a late lunch with bookclub, and will be finished by tomorrow. This is one of my top three recipes from this book so far (my other favorites are his scones and milk chocolate mousse cake).
Looks great, am sure this one will be a hit here as well! Might be the next one I tackle as we have a swim meet again this weekend, these are nice for brunch on those weekends. Yours looks just wonderful.
ReplyDeleteAmericans are REALLY different from Germans - ham and egg tart for breakfast? We'd be shocked ;o). I've made one of his savoury tarts so far - the roasted pepper and goat cheese tart - soooooo delicious!
ReplyDeleteSimple and delicious - now I know what to do with the leftover Christmas ham. Thanks Abby! :)
ReplyDeleteLooks great. Glad to hear it was a favorite with you. I'll have to check out Nick's chocolate mousse cake. I made Dorie's over the weekend: what a disaster!
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