Recipe: Hot Brown Tart (using cooked turkey, Cheddar, tomatoes and bacon)

HOT BROWN TART

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 for (9-inch) tart shell
4 eggs
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black 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.

Makes 1 (9-inch) tart
From: A Tea for All Seasons by Shelly Richardson and Bruce Richardson
Source: Best of the Best from Kentucky by Gwen McKee and Barbara Moseley