- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into 1/4-inch pieces
- 1/4 cup ice-cold water
- 6 slices bacon
- 6 eggs
- 12 (1/2-inch) cubes semi-hard cheese, like Gruyere
- Parsley for garnish
- 1 large onion, sliced
- 2 tablespoons olive oil
- 6 eggs
- Good quality balsamic vinegar
To make crust: Mix flour and salt in a bowl and add butter. Combine butter and flour together using a pastry blender (or your hands) until the mixture is generally uniform but with some of the butter in large, irregular chunks. Stir mixture with a fork and add 2 tablespoons water. Mix until dough begins to clump. Add more water if necessary. Roll the mixture into a ball, then press into a large disc. Wrap dough in plastic wrap, place in the refrigerator and let it rest for an hour.
Lightly grease a 12-hole muffin tin. Once rested, place the dough on a lightly floured surface and dust the top of dough with flour. Divide the dough into 12 even balls. Roll out each ball until it is roughly ¼ inch thick. Place each dough disk into one of the 12 holes until each is filled. Use a fork or a skewer to prick the bottom of the dough. Place back in the refrigerator and let rest for another hour.
Preheat oven to 375°. Fill each tin with a few dried beans. Bake for 15 minutes, until the tart shells are beginning to brown along the edges. Remove the beans and return the muffin tin to the oven. Bake for another 5 minutes, until the crust is an even golden brown. Remove from oven and let cool.
To make Bacon, Egg and Cheese Tarts: Fry the bacon until it is beginning to brown but has not completely cooked. Break the bacon in half and place 2 halves in each of six holes in the muffin tin. Break a whole egg into each of the six holes, add a cube of cheese and season with salt and pepper.
To make Balsamic Caramelized Onions Tarts: Heat a saute pan over medium-high heat. Once the pan is hot, add the 2 tablespoons of oil and heat until the oil is shimmering. Add the onion slices and stir to coat evenly in oil. Cook the onions for 15 to 20 minutes until fragrant and browned. Set aside to cool. Once cool, portion the onions out between the remaining six holes in your muffin tin. Break a whole egg into each of the six remaining holes.
Cook the tarts for 20 to 25 minutes until the white in each pie is firm. Remove the pies from the tin and let cool on a wire rack. Drizzle balsamic vinegar on each of the caramelized onion pies. Serve with a small salad.
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!