Ham and Cheese Breakfast Tarts

MAKES: 6 SERVINGS
SERVING SIZE: 1 TART
MAKES: 6 TARTS
PREP: 25 MINS
BAKE: 17 MINS 375°F
COOL: 5 MINS

 

 

 


Ingredients

1 3/4 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup butter

1 egg, lightly beaten

2 – 4 tablespoons milk

6 slices of deli ham

6 slices of cheddar cheese

Milk

Cheddar cheese


Directions
  1. For pastry, in a large bowl* stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir beaten egg into flour mixture. Using the 2 to 4 tablespoons milk, sprinkle 1 tablespoon of the milk over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the milk at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.
  2. Preheat oven to 375 degrees F. On a lightly floured surface, slightly flatten one pastry ball. Roll pastry into a 9×8-inch rectangle, trimming as necessary to form straight edges. Cut in half lengthwise to form two 9×4-inch rectangles; cut each in thirds crosswise to form three 4×3-inch rectangles. Repeat with the remaining pastry ball (you should have twelve 4×3-inch rectangles total).
  3. Place cheese and ham onto 6 pastry rectangles, leaving a 1/2 inch edge. Moisten edges with additional milk and top with the remaining pastry rectangles; press edges together with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk and top with additional cheddar cheese; prick with the fork.
  4. Bake for 17 to 20 minutes or until tarts are golden. Transfer to a wire rack; cool for 5 minutes. Serve warm or at room temperature.
From the Test Kitchen
*TIP:

If you prefer, use a food processor to prepare the pastry. In a food processor combine flour, sugar, salt, butter, and egg. Cover and process with on/off pulses until mixture is crumbly. Using the 2 to 4 tablespoons milk, add 1 tablespoon of the milk to food processor; cover and process with on/off pulses. Repeat adding milk, 1 tablespoon at a time, and pulsing until flour mixture forms a smooth ball. Remove from processor. Divide pastry in half; form halves into balls. If desired, cover with plastic wrap and chill until ready to use.