Friday, January 13, 2012

Hearty Ham & Egg Tart

Another recipe from The Hunger Games Cookbook, another winner. This is super delicious. I did skip the homemade crust and used crescent rolls because it was a weeknight, and I used vegetarian sausage instead of ham. It was wonderful! And you know what's bizarre? It passed the lunchbox test. It was great heated up the next day. Awesome. I would consider making this for overnight guests. It was very tasty.


Hearty Ham & Egg Tart
The Hunger Games Cookbook, page 2

In a time crunch? Never fear! You can skip steps 1-3 by using a premade tart shell or, for a more buttery and flaky crust, use one 8-ounce package of refrigerated crescent rolls. Unroll the crescent roll dough into one long rectangle and press into the tart pan. You will likely have to patchwork the dough into the pan, so be sure to seal the seams and perforations before adding filling.

2 tablespoons ice water
2 tablespoons whipping cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon coarse kosher salt
1 teaspoon baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon butter
1 1/2 cups fully cooked ham, cubed or shredded
6 eggs
1/2 cup milk
1/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
1/2 cup grated fresh Parmesan cheese

1. Combine ice water, chilled whipping cream, and vanilla extract. Set aside.

2. In a large bowl, combine flour, salt, and baking powder. Scatter butter pieces over dry ingredients. Using your fingertips, quickly pinch butter with flour mixture until butter is coarsely mixed in (you'll have pieces f dough in varying small sizes; you should aim for the size of peas).

3. Add the ice water and cream mixture t dough. Mix in with hands or a wooden spoon until moist clumps form. Add more ice water if dough is still too dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill for at least 1 hour. Let soften slightly at room temperature before rolling out into tart pan.

4. Butter a 9" tart or springform pan with a removable bottom. Place softened dough in middle of pan and, using floured fingertips, spread out evenly across the bottom and up the sides of the tart pan, pressing lightly with your fingertips to ensure an even crust. Use your thumbs to press dough to the side of the pan. Make sure dough on the side of the pan is evenly thick (otherwise you will have uneven baking).

5. Preheat oven to 375.

6. In a skillet, saute onion and bell peppers in butter until tender and slightly browned. Add ham and let sit for five minutes, stirring occasionally. Remove from heat; pour evenly over dough in pan.

7. In a bowl, beat eggs, milk, cream, salt, and pepper. Stir in Cheddar cheese. Pour evenly over ham mixture. Be wary of overflow.

8. Sprinkle Parmesan cheese over top of tart. Bake at 375 for 30 minutes or until knife inserted comes out clean.

1 comment:

Carrie said...

This reminds me of my daily omelet I've been having - minus the crust, which I think would make a fabulous addition.

I use kale, spinach, red and green peppers, onions, ham, cheese, tomatoes and salsa and oh my goodness it's fabulous. (And this comes from someone who has just recently started giving peppers and onions a try and has never really had kale.) I usually make a big batch and either eat them again later in the day or have them ready for breakfast the next morning. Love it!