Our ad-free recipe videos combine directions, ingredients and even information about cookware and matching wines – all in the one, intuitive interface. No more hunting through recipe blogs looking for the information you need, it’s all in the video!
We’d love to hear your feedback on this new recipe video format in the comments section below! If you used this video to make Whole Wheat 4″ Baked Egg Tarts, please tell us how it went!
Is there a recipe video you’d like to see in this format? Leave a comment for us below and we’ll make it for you!
Whole Wheat 4″ Baked Egg Tarts
For the Crust (2 discs)
2-1/2 cups Whole Wheat Flour or Organic Whole Wheat Flour
2 sticks Salted Butter very cold, cut into chunks
8-10 Tbsp Ice Water
For the Filling
1 Yellow Onion or 2 shallots
1-1/2 cups Mushrooms diced, preferred type
1/2 cup Spinach fresh
1/2 cup Cherry Tomatoes cut into halves
1/4 cup Whole Milk or Heavy Cream
For the Crust
Place the flour and the butter into a large bowl and, using a pastry cutter, cut the butter in until the butter is the size of large peas.
Slowly drizzle in ice water a tablespoon at a time, gently incorporating each addition into the flour/butter mixture with a fork.
After you add the 8th tablespoon of water, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into two discs. (If still too dry, add another tablespoon or two, and then proceed to making the discs.) The dough should adhere and not be crumbly, but it also shouldn’t be too wet.
Lightly flour each disc, wrap in plastic wrap, and chill the dough for at least 30 minutes.
When the dough is ready, preheat the oven to 375°F. Roll each disc to about 1/2 inch thick. Using the tart shells as a guide, portion the dough.
Lay the dough into each shell and gently press the dough into the ridges.
Using a fork, “dock” each crust and then par-bake for 6 minutes.
While shells are baking, sauté the diced onion and mushrooms for 2-3 minutes. Set aside.
Remove the shells from the oven and assemble.
Assemble the Shells
Spread 3 tablespoons of the sauteed mushroom and onion mix over 2/3 of the shell.
Add a few spinach leaves to the other side of the shell and press gently to create a pocket for the egg.
Add a few sliced cherry tomatoes on top of the sauteed mushroom and onion mix.
Gently crack an egg over the spinach, being sure not to let the egg ooze over the shell.
Drizzle a teaspoon of milk or heavy cream over each egg yolk. This is very important as the milk is what helps the egg retain it’s deep yellow color while baking.
Generously salt and pepper each tart.
Carefully place each of the shells onto a sheet tray and bake for 12-15 minutes (or until the egg white is set). Remove from oven and garnish with fried bacon, freshly grated Parmesan cheese, and a sprig of fresh thyme.
View the original video here: Bob’s Red Mill – Whole Wheat 4″ Baked Egg Tarts.