Baked-egg Tartlets
Thyme Tartlet shells
2 1/2 cupsall purpose flour1 teaspoon ground thyme1 teaspoon coarse salt1 teaspoon sugar1 cup unsalted butter chilled and diced1/3 cup ice water
In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly.
With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.Preheat oven to 180° C (350°F) On alightly floured surface roll dough .Using a 6 inch round cutter cut 6 rounds from dough.Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.Bake for 20 minutes or until golden brown. Cool and set aside.
Baked egg tartlets (6 tartlets)
1 tablespoon olive oil 1 shallot diced1/2 cup grated cheese like parmesan1 tablespoon dijon mustard1/2 teaspoon salt1/2 cup heavy cream6 large eggs
Preheat oven to 200°c ( 420 °F)In a medium sauce pan heat olive oil over medium heat.
Add shallot and cook stirring occasionally until is tender. Add mustard, salt cheese and cream .Continue to cook until mixture is thick about 8 minutes.Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
