I’ve had this recipe stashed in my files for quite some time. I don’t remember how I came across it, initially, but I’ve been dreaming of making these cute little egg tarts for quite some time. These were not a disappointment and, when the shells are made a day ahead and stored in an airtight container, were not difficult to make at all. The crusts could use a little more flavor, in my opinion, that what is called for in the dough, so when I make these again, I’ll add a little salt and pepper and maybe some minced herbs to it. The shells would also lend themselves well to mini-quiches or other applications.
I didn’t have pancetta around this time, so just served these with regular bacon (no bacon for Vegetarian Girl, of course) and a small bowl of berries topped with yogurt and granola. Yum!