KENTUCKY HOT BROWN TART
serves 6
2 refrigerated or homemade piecrusts
1 1/2 C cooked chopped turkey breast
2 C shredded white cheddar cheese (I like Cabot's.)
1/4 C finely chopped fresh chives
6 cooked & crumbed bacon slices
1 1/2 C 1/2 &1/2
4 large eggs
1/2 t salt
1/4 t pepper
2 medium tomatoes (roma or vine), 1/4" slices
1/2 C shredded Parmesan cheese
Preheat oven to 425 degrees.
Roll out piecrust and stack together on lightly greased surface to form one thick crust.
(Now I did not do this as I was making dinner for some dear friends and didn't have time to make more piecrusts. It could have definitely used the stacked piecrusts.)
Fit piecrust into a 10" pie plate or tart pan. Press into edges. Trim off excess if necessary.
Line piecrust with foil or parchment paper and fill with pie weights or in my case, dried beans.
Place pan on foil lined baking sheet and bake 12 minutes. Remove weights or beans and foil/parchment. Bake 8 more minutes. Cool completely on wire rack for about 15 minutes.
Reduce temp to 350 degrees.
Layer turkey, cheddar, chives and bacon in shell.
Whisk 1/2 & 1/2, eggs, salt & pepper together. Pour over ingredients in the pie shell.
Bake at 350 degrees for 30-40 minutes.
Place tomatoes in a single layer on paper towels: press tomatoes lightly with paper towels to rid of excess water. Arrange over top of tart and sprinkle with Parmesan. Bake 10-15 minutes.
Cool on wire rack for 15 minutes.
This took me not quite 2 hours to make.
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