Kentucky Hot Brown Tart
- 1 (14 1/8 ounce) package refrigerated pie crusts
- 1 1/2 cups chopped cooked turkey
- 2 cups shredded white cheddar cheese
- 1/4 cup finely chopped fresh chives
- 6 bacon, slices cooked and crumbled
- 1 1/2 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 plum tomatoes, cut into 1/4-inch thick slices
- 1/2 cup freshly grated parmesan cheese
- Preheat oven to 425 degrees. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12" circle. Fit piecrust into a 10" deep dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil from piecrust and bake 8 minutes more. Cool completely on baking sheet on a wire rack.
- Reduce oven temperature to 350 degrees.
- Layer turkey and next 3 ingredients in tart shell on baking sheet.
- Whisk together half-and-half and next 3 ingredients; pour over turkey.
- Bake at 350 for 30-40 minutes.
- Place tomatoes in a single layer on paper towels; press tomatoes lightly with paper towels. Arrange on top of tart, and sprinkle with Parmesan cheese. Bake 10-15 minutes or until cheese is melted. Cool on baking sheet on wire rack 15 minutes.
turkey, shredded white cheddar cheese, fresh chives, bacon, eggs, salt, fresh ground black pepper, tomatoes, freshly grated parmesan cheese
Taken from www.food.com/recipe/kentucky-hot-brown-tart-454835 (may not work)