Best Bacon Egg And Cheese Toaster Tarts Recipes

BACON, EGG AND CHEESE "TOASTER TARTS"

Steps:

• For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. 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. 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.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. 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. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
• 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.
• 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).
• Divide the 16 dough rectangles between the 2 prepared baking sheets. 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. 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.
• Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

BACON, EGG AND CHEESE TOASTER TARTS

Steps:

• Make the tarts: Preheat the oven to 350 degrees F.
• In a medium bowl, beat 6 of the eggs until they are homogenous; season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium-low heat. Add the eggs and cook, continuously stirring with a rubber spatula, until small, creamy curds form, 4 to 5 minutes.
• Lightly flour a clean work surface and place the puff pastry on it. Cut each sheet into six equal rectangles.
• Top each of 6 of the rectangles with 1 slice of the bacon, breaking it up to fit on the puff pastry.
• Top the bacon with the scrambled eggs, chives and Cheddar, evenly dividing the filling among the 6 rectangles. Cover with the remaining six rectangles, then crimp and seal the edges with a fork to make six covered tarts.
• Place the tarts on a rimmed baking sheet lined with parchment.
• Beat the 1 remaining egg with 1 tablespoon of water in a small bowl to make your egg wash.
• Make the "everything" seasoning: Place the garlic flakes, onion flakes, poppy seeds and both sesame seeds in a small bowl and stir to combine.
• Brush the top of each tart with egg wash then sprinkle with the everything seasoning (One easy trick to thoroughly coat the pastry is to dip your finger in egg wash, then dip it in the seasoning and finger paint it onto the egg-washed pastry.)
• Bake the tarts until golden, 15 to 20 minutes.
• While the tarts bake, make your basil aioli: Combine the basil, mayo, lemon juice and garlic in a blender. Blend until smooth and pour into small serving bowls.
• Let the tarts cool slightly. Serve with the aioli for dipping and enjoy.

BACON, EGG AND CHEESE "TOASTER TARTS"

Steps:

• For the crust: Pulse the flour, shortening, sugar, vinegar and fine salt in a food processor until the mixture looks like a fine meal. 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. 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.
• For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a medium bowl. Drain off all but 1 tablespoon of the fat from the skillet, and return the skillet to medium heat. 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. Transfer the flour-milk mixture to the bowl with the cooked bacon. Add the egg yolk, Cheddar-Jack, Parmesan, 1/2 teaspoon kosher salt and a few grinds of pepper, and stir to combine.
• 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.
• 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).
• Divide the 16 dough rectangles between the 2 prepared baking sheets. 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. 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.
• Bake the tarts until the dough is golden brown, 22 to 24 minutes, reversing the baking sheets top to bottom halfway through. Let the tarts cool on the baking sheets until cool enough to touch, about 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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