Savory Egg Tart 

Pat- In-The-Pan Cheddar Dough (As found in the Joy Of Cooking)

Makes 4 - 3 1/2" tarts

Ingredients:

1/4 cup lightly packed grated Cheddar cheese

2/3 cup all-purpose flour

1/2 teaspoon salt

6 tablespoons cold butter cut into pieces

Directions:

Toss together in a bowl all of the above ingredients. Cut in the butter and cheese with a pastry blender of a fork to the consistency of coarse crumbs, the press together with your fingers and knead in the bowl until a cohesive dough forms. Flatten the dough in a disk, wrap in plastic, and refrigerate until firm but malleable, about 30 minutes. Press into tart pans and bake in 420 degree F oven for about 5 minutes. They will finish baking with the once the eggs are placed in the shell.

Savory Egg Tarts (Adapted form Apron Strings)

Ingredients:

2 teaspoons olive oil

1/4 cup chopped onion

1/4 cup green peppers

1/4 cup chopped spinach

2 sprigs of chives chopped

2 slices of bacon cooked and crumbled

Directions:

Heat olive oil over medium heat. Sauté onions and green peppers until tender about 2 to 3 minutes. Add to this the spinach and chives continue to cook another 2 to 3 minutes. Divide the mixture between the tart shells and top the mixture with the crumbled bacon. Crack on egg on top of each tart. Season with salt and pepper to taste. Bake in a 425 degree oven for about 8 to 10 minutes, more or less depending on how you like your eggs done. Serve hot.