mini breakfast tarts
photo by Jennifer Johnson
These individual-sized tarts can be customized to everyone’s preference. Swap out bacon for sausage or leftover cooked vegetables, along with your favorite cheese or chopped fresh herbs.
1 batch perfect pie dough
2 ounces shredded cheddar cheese, or to taste
4 slices applewood-smoked bacon, cooked and crumbled
4 large eggs, beaten
Kosher salt, to taste
Freshly ground black pepper, to taste
- Remove dough from refrigerator.
- On a lightly floured surface, gently roll dough into a circle, about 1/4-inch thick. Carefully cut dough into 4 equal pieces. Transfer each portion to a 4-inch fluted tart pan with removable bottom. Press gently into bottom and up sides of pan. Trim off any excess or uneven pieces. Place pans on a baking sheet and set aside.
- Preheat oven to 375°F.
- Prick bottom of each tart crust with a fork, then cover bottoms with a sheet of parchment paper and fill each with dried beans. Bake until crusts are set, about 15 minutes. Remove paper and beans. Allow crust to cool.
- Divide cheese among tart shells, followed by bacon. Carefully fill each with egg, filling just to top of each shell. Season with salt and pepper. Bake for about 25 minutes or until tarts have set, with a slight jiggle in center and lightly golden-brown edges. Serve warm or at room temperature.
Makes 4 mini tarts.