This tasty tart would be the great starter for any breakfast or brunch, and it’s colorful appearance will brighten up any menu!
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter
- 5 to 6 tablespoons cold water
- 8 ounces soft cream cheese
- 1/3 cup firmly packed Tulip Tree Pop’s Beer Cheese grated
- 2 teaspoons Eisele’s Raw Honey
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon roasted garlic granules
- 1 large egg
- ¼ cup heavy cream
- 1/3 cup+ 2 tablespoons Smoking Goose Uncured Boneless City Ham – diced (1/4-inch)
- ¼ cup drained, roasted red peppers (1/4-inch)
- 2 Tablespoons + 1 teaspoon thinly sliced Heartland Growers Greens and Herbs Chives
Heat oven to 375°F. Place flour and salt in medium size bowl. Cut in butter until mixture resembles coarse crumbs. Stir in enough cold water with a fork until flour mixture is just moistened. Shape into ball. Roll out pastry on lightly floured surface to 12-inch circle. Place in ungreased 9- or 10-inch tart pan with removable bottom. Press firmly on bottom and up the sides of the pan. Prick all over with fork. Bake for 17 to 22 minutes or until very lightly browned. Combine cream cheese and beer cheese in mixer bowl. Beat at medium speed, scraping bowl often, until creamy—about 1 to 2 minutes. Add the honey, pepper, garlic granules, egg and heavy cream and the ham. Beat well, scraping bowl frequently. Spread evenly in baked tart shell. Sprinkle top with the red pepper and the chives. Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before serving.
To serve, cut into wedges. Cover and store leftovers in refrigerator.
Submitted by: Christine Rienecker
Indiana Grown Culinary Creations Contest