Ham and Egg Tart

Eliot and Mishu loves cold cut from deli.Each week whenever I do food shopping, I must get some cold cut for them to make sandwich.Both of them love roasted turkey and boiled ham.But sometimes,he will eat other food then cold cut,said he don't have mood for it. He always tell me eating needs "mood"!! The fact to the matter is the shelf life for cold cut won't last long then couple of days after the meat was cut in slices.Well,what should I do? These days cold cut price is not cheap at all!! Instead of letting the cold cut expire ,I will store in freezer for future use.Then it's cross my mind I should use it for making tart or pie .Viola!! So a Ham and Egg Tart I baked!! I used the recipe from Nick Malgieri baking book..which is simple and easy to make..not to said savory and delicious!

Ingredients:

For No-Roll Flaky Dough





1 1/2 cups all purpose flour


1 tsp salt


1 tsp baking powder


1 1/4 sticks cold unsalted butter(10 tbsp)


2 tbsp cold water



For Filling:


300 gm thinly sliced boiled ham,cut into 1/4 inch shreds


1/2 cup milk


1/2 heavy cream


4 large eggs


1 large onion,peeled and sliced


1 cup shredded Cheddar cheese


salt and ground pepper to taste

Method:

1:Combine the flour,salt and baking powder in the bowl of a food processor fitted with metal blade.Add the butter and pulse until the ingredients are coming together but some small pieces of butter remain visible,8-10 pulse.

2:Add the water and pulse a couple of times.At this point the dough will look like separate clumps of dough,somewhat like a crumb topping.

3:Invert the processor bowl over a tart pan to turn out the dough.Carefully remove the blade and transfer any dough to the pan.
4:Use a fork to distribute the dough in the pan.Make an even layer of the crumbly mixture,then go back and push some away from the center outward to make 1/2 inch (1 cm) around the inside of the pan about twice as tall to cover the side of the pan.

5:Using floured fingertips,begin to press down gently on the crumbly mixture so it adheres together as a coherent dough.Use your thumbs,held perpendicular to the pan,to press the dough against the side of the pan.Make sure the dough on the side of the pan is even in thickness.If it's thinner at the top where the heat is strongest,the edges will burn while it's baking.

6:Finally ,using your thumb inside the pan and your forefinger on the rim,press in and down at the same time to make the top edges or just make it without,cut of the excess dough.

7:Set a rack in the lowest level of the oven and preheat to 375 F.Put the ham and onion in a bowl and toss through it with your fingertips to separate the shreds.Arrange then over the prepared crust.

8:Whisk together the milk,cream,salt and pepper in a medium bowl.Taste for seasoning.Whisk in the eggs 2 at a time,then pour into the crust.Sprinkle shredded cheese on the top of the tart before bake.

9:Bake the tart until the crust is baked through ,well colored on the bottom,and the filling is set and puffed,about 30 minutes.

10:Cool the tart for few minutes in a rack before unmolding and cut to serve.