Gruyere and Bacon Tarts
A rich and indulgent way to start your day, from Sandra Lee.
Yield: Serves 6
- 5 turkey bacon slices
- 1 (14.1-ounce) package refrigerated pie crust, Pillsbury®
- 1 1⁄2 cups 2% reduced fat milk
- 1/2 cup egg beaters
- 1⁄4 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- 3⁄4 cup shredded Gruyere cheese
Preheat oven to 375°. In a large skillet, cook turkey bacon over medium heat, turning often, for 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels. Discard drippings. Crumble bacon. Reserve 1 tablespoon crumbled bacon.
On a lightly floured surface, unroll pie crusts. Roll each crust into a 12-inch circle. Cut 3 (5-inch) rounds from each crust. Fit rounds into 6 (4-inch) round removable bottom tart pans, folding under excess crust. Pierce bottom of crusts several times with a fork. Place tarts on a rimmed baking sheet. Bake for 7 minutes. Remove from oven
In a medium bowl, whisk together milk, egg beaters, pepper, and salt. Sprinkle cheese and remaining bacon over bottom of tarts. Pour cream mixture evenly into tarts. Bake for 25 to 27 minutes, or until crust is golden brown and filling is puffed and set. Sprinkle with reserved 1 tablespoon bacon. Let stand 5 minutes; remove from tart pans.
Reprinted and modified with permission from Hoffman Media and Sandra Lee Semi-Homemade magazine.