Ham and Cheese Breakfast Tarts

Breakfast may be the most important meal of the day, but more than often, we just don't have the time to prepare anything warm and filling. These savory ham and cheese breakfast tarts make breakfast time a breeze.

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  • Makes: 6 servings
  • Serving Size: 1 tart
  • Makes: 6 tarts
  • Prep: 25 mins
  • Bake: 17 mins 375°F
  • Cool: 5 mins

Ham and Cheese Breakfast Tarts

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 9x8-inch rectangle, trimming as necessary to form straight edges. Cut in half lengthwise to form two 9x4-inch rectangles; cut each in thirds crosswise to form three 4x3-inch rectangles. Repeat with the remaining pastry ball (you should have twelve 4x3-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.

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