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      Fresh Herb, Cheese & Egg Tart, 5/27/13

      ChefMark Abernathy

      Loca Luna and Red DoorRestaurants


      Pre-Bakea pie crust pressed and formed in a tart pan with a removable bottom.



      1Tablespoon unsalted butter

      4strips crumbled crispy fried bacon

      6ounces country ham cut into small thin strip3 tablespoons minced shallots 2 large eggs 2 large egg yolks 3/4 cups heavy cream

      1 1/2{} cups finely shredded sharp cheddar 1 cup chopped mixed fresh herbs (any combination, such as parsley,chives, basil, sage, oregano and tarragon){}1/2 teaspoon chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions In a skillet, melt tablespoon of butter over medium-high heat. Add the ham andcook until beginning to color and the fat is rendered, about 3 minutes. Add theshallots and cook for 1 minute. Remove from the heat and spread over the bottomof the tart. In a bowl, beat together the eggs and egg yolks. Addthe cream and 1 cup of the cheese and beat well. Add the mixed herbs, thyme,salt, and pepper, and mix well. Pour into the tart shell and bake until the topis golden and the filling is set, about 25 minutes. Remove from the oven,sprinkle with remaining 1/2 cup of cheese and return to oven only until cheese ismelted and starts to brown. Remove and cool on a wire rack for 20 minutesbefore serving. Garnish with some sprigs of the herbs you used.