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Bacon, Egg and Cheese

Prep Time: 40 min.
Cook Time: 95 min.
Total Time: 135 min.
Servings: 8

What you need

1 teaspoon apple cider vinegar
4 slices bacon, cut into 1/4-inch pieces
1 large egg yolk
2 tablespoons all-purpose flour
2 1/2 cups all-purpose flour, plus more for rolling
1/4 cup ice water, plus 2 tablespoons more if needed
1 teaspoon kosher salt
Kosher salt and freshly ground black pepper
3/4 cup milk
3/4 cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons finely grated Parmesan
2 teaspoons sugar
8 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons cold vegetable shortening

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How to do it

1. For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal.

2. Add the butter, and pulse until it is in pea-sized pieces. With the motor running, stream in 1/4 cup ice water, and continue processing until the dough begins to come together, about 15 seconds. If there's still unincorporated flour, add up to 2 more tablespoons ice water 1 tablespoon at a time, running the processor continuously until the dough forms a smooth satiny ball, about 30 seconds more.

3. Remove the dough ball, and place it on a piece of plastic wrap. Use the wrap to mold the dough into a brick shape, approximately 8 by 2 inches by 1 inch thick. Wrap the dough in the plastic, and refrigerate for at least 1 hour or overnight.

4. For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes.

5. Transfer the bacon to a medium bowl.

6. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat.

7. Whisk in the flour, and cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk, and cook, whisking constantly, until thickened, about 1 minute more.

8. Transfer the flour-milk mixture to the bowl with the cooked bacon.

9. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.

10. To assemble: Position 2 oven racks in the top and bottom third of the oven, and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper; set aside.

11. Cut the dough crosswise into sixteen 1/2-inch-wide rectangles. Flour a work surface and a rolling pin. Working with one rectangle at a time, roll the dough to about 4 1/2 inches by 2 1/2 inches by 1/8 inch (1 roll lengthwise with the pin and 1 roll crosswise ought to do it, then use hands to shape the dough into a rectangle).

12. Divide the 16 dough rectangles between the 2 prepared baking sheets.

13. Place about 2 teaspoons of filling at the center of each of 8 rectangles, and spread with an offset spatula, leaving a 1/2-inch border. Top with the remaining 8 rectangles. Crimp the edges together with a fork to seal.

14. Brush the top of each tart with the beaten egg, prick with the fork 8 times and sprinkle with a pinch of flaky sea salt.

15. Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through.

16. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack.

17. Serve warm or at room temperature.

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Nutrition

Calories
407.31cal ( 20.37% of daily need)
Fat
25.79g ( 39.68% of daily need)
Saturated Fat
12.78g ( 79.89% of daily need)
Carbohydrates
33.69g ( 11.23% of daily need)
Sugar
2.35g ( 2.61% of daily need)
Cholesterol
74.34mg ( 24.78% of daily need)
Sodium
648mg ( 28.17% of daily need)
Protein
9.85g ( 19.71% of daily need)
Selenium
20.16µg ( 28.8% of daily need)
Vitamin B1
0.37mg ( 24.66% of daily need)
Folate
81.76µg ( 20.44% of daily need)
Vitamin B2
0.31mg ( 18.36% of daily need)
Phosphorus
147.16mg ( 14.72% of daily need)
Vitamin B3
2.9mg ( 14.5% of daily need)
Manganese
0.29mg ( 14.37% of daily need)
Calcium
133.27mg ( 13.33% of daily need)
Iron
2.11mg ( 11.73% of daily need)
Vitamin A
514.66IU ( 10.29% of daily need)
Zinc
0.92mg ( 6.13% of daily need)
Vitamin B12
0.33µg ( 5.48% of daily need)
Vitamin E
0.8mg ( 5.3% of daily need)
Vitamin D
0.74µg ( 4.95% of daily need)
Vitamin B5
0.47mg ( 4.69% of daily need)
Fiber
1.11g ( 4.42% of daily need)
Magnesium
16.54mg ( 4.13% of daily need)
Copper
0.08mg ( 3.94% of daily need)
Vitamin K
4.03µg ( 3.84% of daily need)
Vitamin B6
0.07mg ( 3.67% of daily need)
Potassium
111.9mg ( 3.2% of daily need)

Breakdown

Proteins
9.7%
Fat
57.13%
Carbs
33.17%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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