This is a breakfast dish I enjoy making during the cooler months. It’s simple, easy, and packed with flavor. It reminds me of my grandmother’s breakfast table in the 1980s. While she didn’t make this exact recipe, she often baked tarts that were just as satisfying and always filled our bellies.
My grandmother always made pie crusts, and I think I inherited that from her. I enjoy making things from scratch, but there’s nothing wrong with getting a little help from the store, especially when you’re short on time. I remember helping my grandmother make cheese tarts countless times as I was growing up. Those core memories take me back, no matter the recipe. If you’re craving a taste of Southern nostalgia, grab your pie pan and let’s get started.
INGREDIENTS: CRUST
1 1/4 C. All-purpose flour
1/2 Tsp. Salt (or 1/4 tsp fine salt)
1 Stick of butter – cubed (or you can use 1/2 C. lard or coconut oil)
3 -5 Tbsp ice-cold water
FILLING:
1 Tbsp. Butter
1 Onion – Diced
1 Green Apple – peeled and thinly sliced
1 C. Ham – cubed
1 C. Cheddar cheese – grated
4 Eggs
3/4 C. Milk or cream
1/2 Tsp. Dijon mustard
1/2 Tsp. Rubbed sage (or 1/4 tsp ground sage)
1/4 Tsp. Pepper
1/2 Tsp. Salt (or to taste)
1/4 Tsp. Nutmeg
DIRECTIONS:
- In a bowl, mix the flour and salt together. Cut in the butter until you get medium-sized chunks and a crumbly texture. While stirring, slowly add cold water, one tablespoon at a time, until the dough comes together. Make sure it’s fully mixed with no dry spots left. Shape the dough into a disk, wrap it in plastic, and chill for 15 minutes.
- Meanwhile, place a skillet over medium-low heat, add the butter, and let it melt. Add the onion and a bit of salt, and stir. Cook until golden. This should take about 10-15 minutes.
- Add the apple and stir. Cook for 3 to 4 more minutes, until the apple softens. Remove from heat and set aside. Preheat the oven to 375°F.
- Roll the dough out on a lightly floured surface until it’s large enough to cover your pie pan and about 1/4 inch thick. Wrap it around the rolling pin, then unroll it over the pan. Lightly butter the pan if desired, shape the dough to fit, and crimp the edges if you like. Use a fork to prick a few holes in the bottom and sides. Crumple some parchment paper and lay it onto the dough. Add about 2 cups of rice or use pie weights on top of the parchment. Blind bake for 12 minutes, then remove from the oven and take out the weights or rice and the parchment. Bake for another 3 to 4 minutes, then remove and let cool slightly.
- Spread the ham, onions, apples, and cheese evenly over the crust.
- In a bowl, whisk together the eggs, milk/cream, mustard, sage, pepper, nutmeg, and salt. Mix well. Pour the egg mixture over the filling in the pie pan. Gently press the filling into the egg mixture. Place the pie pan on a sheet tray and bake for 35 to 40 minutes or until the top is golden and the center is set. You can check the center with a butter knife or a toothpick.
- When the center is set and is cooked through, remove from the oven and let rest for 10-15 minutes so the tart sets and you get a nice cut when serving.
NOTES:
- If you do not want to make your own pie crust, you can most certainly use a storebought pie crust. It will work just fine. Any brand you like will do the trick. Just make sure you blind bake the crust as stated above so you don’t have a raw crust.
- I use half of a ham steak and cube it up into small-ish cubes. A ham steak is just a really thick cut of ham. Yes, you can use sliced deli ham, but you will still use about 1/2 C. We prefer the ham steak as it gives a nice bite to the tart.
- The recipe calls for rubbed sage. You can find this in the seasoning aisle of your local grocery store. If you can not find it, you can use ground sage. It is more potent, so use about or just under 1/4 tsp of ground sage. If you use more than this amount of the ground sage, then it will overpower the dish. So use either rubbed or ground sage as stated above.
- I like to use green apples in this recipe as it holds up to the cooking and flavor profile. You can use red apples, but they tend to go mushy when cooking them for this recipe. I use Granny Smith apples.
- I’ve only made this with cheddar cheese, but I think Gouda or something similar will work well. Colby may work. You can play around with your favorite cheese and add what you like. I would stay away from the bolder cheeses like blue cheese or similar. It may overpower the dish.
- I always make a new recipe as stated and then alter it to our taste. So keep that in mind with any recipes. If you feel the need to add/remove ingredients such as onions, then you can definitely leave them out or substitute them with green onions or leeks. You don’t have to cook green onions beforehand. Leeks you can wash well and then cook as stated above for the onions.
- You can cook this in a pie pan or a quiche pan. Either works well. If you use a tart pan/quiche pan, you will want to trim the edges of the dough evenly with the top of the tart/quiche pan. I typically use the 12 ot 14 inch tart/quiche pan if I make it in this style of pan.
