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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 1 (14.1-ounce) box refrigerated pie dough (recommended: Pillsbury)
- 2 slices bacon, chopped
- 1/4 cup chopped green onion
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3/4 cup half-and-half
- 2 ounces goat cheese, crumbled
Method
- Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray.
- Roll out the pie dough.
- Using a 5-inch round cutter, punch out 6 circles of dough.
- Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms.
- Bake until golden, 15 to 18 minutes.
- Remove and let cool slightly.
- Start on the filling while the crust is baking.
- Add the bacon to a medium saute pan over medium heat and cook until crisp.
- Add the green onions and garlic and saute until soft, 1 to 2 more minutes.
- Season with salt and pepper and remove from heat to cool.
- Lower the oven to 350 degrees F.
- Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture.
- Season with a pinch of salt and pepper.
- Crumble the goat cheese into the baked shells.
- Ladle the mixture into the baked tartlet shells.
- Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes.
