Individual Gluten Free Egg, Bacon And Parmesan Tarts

• None None Parmesan Tart Dough
• 1 cup rice flour
• 3 tbsp soy flour
• 1/3 cup cornstarch
• 3 tbsp Parmesan cheese, finely grated
• 12 tbsp cold butter, chopped
• None None Egg, Bacon and Parmesan Filling
• 2 tsp vegetable oil
• 6 slices bacon, chopped
• 1 None small Spanish onion, chopped finely
• 2 cloves garlic, minced
• 4 None large eggs
• 1/4 cup heavy cream
• 3 tbsp finely grated Parmesan cheese
• 1 tbsp fresh chives, finely chopped

1. To make the Parmesan tart dough, combine flour, cornstarch, cheese and butter in a food processor. Pulse until coarsely grated. Add enough ice water (around 2-3 tbsp) to make ingredients come together. Wrap in plastic wrap and refrigerate for 30 mins.
2. Preheat oven to 425u0b0F. Oil a 6-cup deep muffin pan.
3. Roll pastry out until 1/4 inch thick. Cut 6 (4 inch) rounds from pastry and use to line recesses. Prick bases with fork. Bake for 10 mins, or until golden brown. Let cool in pan.
4. Reduce oven to 400u0b0F.
5. Heat oil in a small frying pan over medium heat. Cook bacon, onion and garlic, stirring, until bacon is soft. Distribute between tart shells.
6. Whisk eggs and cream together then stir in cheese and chives. Distribute between tart shells and bake for 25 mins, or until set.

parmesan tart dough, rice flour, soy flour, cornstarch, parmesan cheese, cold butter, egg, vegetable oil, bacon, onion, garlic, eggs, heavy cream, parmesan cheese, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/37044 (may not work)