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Ingredients

Adjust Servings:
Wheat Flour – 9 oz (255 g)
Butter – 4 ¼ oz (120 g)
Eggs – 8
Cream – 14 oz (400 g)
Ham – 7 oz (200 g)
Yellow Onions – 1
Hard Cheese – 3 ½ oz (100 g)
Water – 2 tbsp
Salt – to taste
Ground Black Pepper – to taste
Scallions – to taste

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Egg Tart

Egg Tart

  • 50 min
  • Serves 8
  • Medium

Ingredients

Recipe

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Today, Cook It is eager to share with you a very unusual recipe for an egg tart with cheese and ham. We love it for many reasons. Firstly, the dish looks spectacular. Secondly, the taste! Words cannot convey how tender our tart turns out.

For the base, use regular shortbread dough. The filling features cream and eggs. We also decided to add hard cheese and ham with onions to enhance the taste palette of the dish.

Steps

1
Done

Sift flour into a bowl, then add softened minced butter. Rub everything into crumbs. Add egg, water, and salt. Knead a firm dough, wrap it in cling film and pop in the freezer for 30 minutes.

2
Done

Boil four eggs.

3
Done

Roll the finished dough into a layer the size of your mold. Place the dough in the mold greased with butter and evenly distribute it over the entire surface, including the sides.

4
Done

Place a sheet of parchment on top and add lentils or beans for weight. Bake for 10 minutes at 360 °F.

5
Done

Cut ham into strips. Mix it with cream, three beaten eggs, chopped onion, and grated cheese. Season the mixture with salt and pepper, stir thoroughly.

6
Done

Pour the resulting mass on the crust and distribute evenly. Cut shelled boiled eggs in half and place them on top yolk-side up. Lay scallion feathers between egg halves.

7
Done

Bake the tart for 20 minutes at 360 °F.

Let the egg tart with cheese and ham cool before serving. This hearty and vibrant dish will be an excellent decoration for your table. Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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