Ham & Egg Tart
Post by Abby.
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).