Fresh Herb, Cheese & Egg Tart, 5/27/13 - KATV - Breaking News, Weather and Razorback Sports

Fresh Herb, Cheese & Egg Tart, 5/27/13

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Chef Mark Abernathy

Loca Luna and Red Door Restaurants

 

Pre-Bake a pie crust pressed and formed in a tart pan with a removable bottom.

 

Ingredients

1 Tablespoon unsalted butter

4 strips crumbled crispy fried bacon

6 ounces country ham cut into small thin strip
3 tablespoons minced shallots
2 large eggs
2 large egg yolks
¾ cups heavy cream

1 ½  cups finely shredded sharp cheddar
1 cup chopped mixed fresh herbs (any combination, such as parsley, chives, basil, sage, oregano and tarragon) 
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
In a skillet, melt tablespoon of butter over medium-high heat. Add the ham and cook until beginning to color and the fat is rendered, about 3 minutes. Add the shallots and cook for 1 minute. Remove from the heat and spread over the bottom of the tart.

In a bowl, beat together the eggs and egg yolks. Add the cream and 1 cup of the cheese and beat well. Add the mixed herbs, thyme, salt, and pepper, and mix well. Pour into the tart shell and bake until the top is golden and the filling is set, about 25 minutes. Remove from the oven, sprinkle with remaining ½ cup of cheese and return to oven only until cheese is melted and starts to brown. Remove and cool on a wire rack for 20 minutes before serving. Garnish with some sprigs of the herbs you used.

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