Breakfast Tart

01Method

1. 1

   Combine flour, sugar, baking powder, and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Stir in water, egg, and vinegar until just combined — do not overwork. Divide into two portions, wrap, and refrigerate for 30 minutes.

2. 2

   Preheat the oven to 350°F (175°C). Shape each dough portion into a disk and roll out on a lightly floured surface. Press each into a 10-inch tart pan.

3. 3

   Blind bake the tart shells until golden brown. Remove from the oven and allow to cool completely.

4. 4

   Cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain on paper towels, crumble, and set aside.

5. 5

   In the same skillet, melt butter and sauté the onion until soft and translucent. Divide the ham, bacon, and onion equally between the two tart shells, spreading evenly across the base.

6. 6

   Whisk together the cream and beaten eggs, then season with salt, pepper, nutmeg, basil, and thyme. Pour the custard mixture over the filling in each shell. Scatter cream cheese cubes and both shredded cheeses on top, then finish with green onions and sliced almonds.

7. 7

   Bake at 350°F (175°C) for 30 to 40 minutes until set and lightly golden. Allow to cool briefly before slicing and serving.