Individual Gluten Free Egg, Bacon And Parmesan Tarts - cooking recipe

Ingredients

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

Preparation

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.
Preheat oven to 425\u00b0F. Oil a 6-cup deep muffin pan.
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.
Reduce oven to 400\u00b0F.
Heat oil in a small frying pan over medium heat. Cook bacon, onion and garlic, stirring, until bacon is soft. Distribute between tart shells.
Whisk eggs and cream together then stir in cheese and chives. Distribute between tart shells and bake for 25 mins, or until set.