Cheese tarts and pies are all the hype right now. We see them everywhere. Everyone loves them. And they are ridiculously easy to make. So why not give it a try?
This dish is even better the next day, so if you find yourself with leftovers (which you won’t), just pack it up for lunch at work. And it’s also frugal, as it requires only basic pantry & fridge ingredients.
Start by assembling your ingredients. Mind you, I did not end up using all of the ingredients in the picture, as the recipe I had was made for a full-size tart. If you are doing mini tarts, as I was, follow the recipe below. If you opt for a full-size tart, just add one more egg (so 3 in total), a bit more bacon, sour cream & grated cheese, and you’re good to go!
We’ll need a basic pie crust, that you can buy pre-made or make yourself (see recipe below). For the filling, we’ll need some bacon (I used finely cut; you can also skip the bacon for a vegetarian-friendly but oh-still-so- yummy version), some caramelized onions, chopped chives, two eggs, some grated cheese & parmesan and sour cream.
Roll out your pie crust thin and cut it into circles. I used a martini glass for size, as the circle must be big enough for the bottom and sides of your tart model. Grease your tart model with oil or butter, then place the crust into the models, making sure to press it into the sides, to achieve a nice tart form.
Once your model is covered with pie crust, proceed with the fillings. To make your cream & cheese mix first beat up the eggs in a bowl. Add seasoning (pepper & a pinch of salt), chives and sour cream. Whisk it gently to achieve a light cream mix. Lastly, mix in the grated cheese & parmesan.
Add bacon bits and caramelized onions on the bottom of the tarts and then pour over the cream & cheese mix. Fill it to the brim.
When your tarts are assembled put the model in a preheated oven and bake at 190°C for about 20-25 mins or until a beautiful golden color, as pictured below. If you are not sure if your tarts are baked, just stick a toothpick in, it should come out clean. Let the tarts chill for at least a couple of minutes and then serve with a large leafy salad.
Ever made a cheese tart? Did you experience any difficulty?