Country Manor Breakfast Tart

Recipe View Prepare the Pastry: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the cold water, egg, and vinegar. Mix gently until just combined, being careful not to overwork the dough. Divide the pastry into two equal pieces, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. (30 minutes)

Recipe View Preheat and Prepare Tart Shells: Preheat your oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll out each pastry disk into a 12-inch circle. Carefully transfer each circle into a 10-inch tart pan with a removable bottom, pressing the pastry into the bottom and up the sides. Trim any excess dough. (15 minutes)

Recipe View Blind Bake the Tart Shells: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 20 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, or until the crusts are golden brown. Let cool completely on a wire rack. (35 minutes)

Recipe View Cook the Bacon: While the tart shells are cooling, place the bacon in a large skillet over medium-high heat. Cook until crispy, turning occasionally. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon. (15 minutes)

Recipe View Sauté the Onion: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent and softened, about 5-7 minutes. (7 minutes)

Recipe View Assemble the Tart: Divide the crumbled bacon, sautéed onion, and diced ham evenly between the two cooled tart shells, spreading them across the bottom. (10 minutes)

Recipe View Prepare the Custard: In a large bowl, whisk together the heavy cream and beaten eggs until smooth. Add the salt, pepper, nutmeg, basil, and thyme, and stir well to combine. Pour the egg mixture evenly over the bacon mixture in each tart shell. (5 minutes)

Recipe View Add Cheese and Almonds: Sprinkle the diced cream cheese cubes and shredded Cheddar and Monterey Jack cheeses evenly over the top of each filled tart. Sprinkle the sliced green onions over the cheese, followed by the sliced almonds. (5 minutes)

Recipe View Bake the Tart: Bake in the preheated 350 degrees F (175 degrees C) oven for 30-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean. (40 minutes)

Recipe View Cool and Serve: Let the tarts cool slightly in the pans before carefully removing them. Slice and serve warm. (15 minutes)