Ham and Cheese Breakfast Tarts
When you need a warm and filling breakfast in a flash, these ham and cheese breakfast tarts are the perfect little portable meals.
Servings: 6 hand tarts
- 1 3/4 cup all-purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, cold, cut into tablespoons
- 1 large egg, lightly beaten
- 2 Tablespoon whole milk
- 6 slices deli ham
- 6 slices cheddar cheese
- additional whole milk, to brush tarts
In a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse sand. Mix in egg and milk. Mix until smooth dough forms.
Divide into two equal parts. Cover with plastic wrap and chill for an hour, up to overnight.
Preheat oven to 375 degrees F. Working on a lightly floured surface, roll dough into a 9x8-inch rectangle. Cut in half to form two 9x4-inch rectangles. Cut each into thirds crosswise to form three 4x3-inch rectangles. Repeat with second dough.
Place a piece of cheese and ham on six rectangles, leaving a small border along the edges. Moisten edges with milk. Top with remaining rectangles. Press edges with fork to seal.
Place assembled tarts on parchment lined baking sheet. Brush tops with additional milk. Dock with fork. Sprinkle with additional cheese, if desired.
Bake for 17-20 minutes until tarts are golden brown. Let cool in pan for 2-5 minutes and then transfer to wire rack. Serve warm or at room temperature.