Hot Brown Tart - Recipelink.com

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Book Description

Daniel Boone crossed the Cumberland Gap in 1775, and Kentuckians have been blazing trails ever since—especially when it comes to good eating. You'll discover such delightful dishes as Smack-Your-Lips Waffles, Triple Crown Pie, Derbynog, Hot Brown Sandwich, Country Fried Chicken, Sawmill Gravy, and the extravagant Kentucky Burgoo among the more than 400 recipes selected from forty-five cookbooks to represent the Bluegrass State's finest dishes.

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Best of the Best from Kentucky: Selected Recipes from Kentucky's Favorite Cookbooks (The Quail Ridge Press Cookbook Series.)

Authors:

Date: August 2005

ISBN: 1893062740

Publisher: Quail Ridge Press

Paperback

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Hot Brown Tart
Recipe from: Best of the Best from Kentucky
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The Hot Brown was originally introduced at the Brown Hotel in Louisville. Every Kentucky hostess knows how to make this traditional dish. Our adaptation of the recipe allows you to make small individual tarts that are the perfect size for an afternoon tea.

Pastry dough
4 eggs
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped cooked turkey breast
1/2 cup grated Cheddar cheese
2 small tomatoes, sliced thin
4 slices crisp-cooked bacon, crumbled
1/4 cup grated fresh Parmesan cheese

Preheat oven to 400 degrees F.
Line a 9-inch tart pan with pastry dough.
Bake 5—10 minutes or until crust is done, but not brown.
Beat eggs with half-and-half, salt, and pepper.
Set aside.
Place chopped turkey breast on tart crust, and top with Cheddar cheese. Pour egg mixture over cheese, then add tomatoes. Top with bacon and Parmesan cheese.
Bake 10 minutes at 400 degrees F, then reduce temperature to 350 degrees F, and bake an additional 30 minutes or until a knife inserted in middle comes out clean. The top should be brown and crusty. Remove tart from oven, and cool before serving.

From: A Tea for All Seasons

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