Muffin Tin Chef by Matt Kadey Page A

Let cool several minutes before unmolding. Serve warm with honey or butter.

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    CHEDDAR-SAGE BISCUITS, page 116

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    TOMATO-EGG TARTLETTES, page 118

TOMATO-EGG TARTLETTES
    These downsized treats prove tarts don’t have to be a dietary train wreck. If you want to keep the crust crispy when serving leftovers, use the oven rather than the microwave to reheat. Serves 6 V
    Crust:
    3/4 cup whole wheat flour (preferably not pastry)
3/4 cup all-purpose flour or bread flour
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/3 cup extra-virgin olive oil
6 tablespoons cold water
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    Filling:
    3 large eggs
1/3 cup low-fat milk
1 cup shredded Gruyère cheese or other Swiss-style cheese (about 4 ounces), divided
2 tablespoons chopped fresh basil
2 teaspoons grainy or Dijon mustard
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum (Roma) tomatoes
    For the Crust: In a large bowl, combine the whole wheat flour, all-purpose or bread flour, salt, and rosemary. Make a well in the dry ingredients and pour in the olive oil and water. Mix to form a dough, wrap in plastic, and refrigerate for at least 30 minutes.
    Preheat the oven to 400°F. Dived the dough into 12 small balls and roll each ball into about a 6-inch disc on a floured work surface. Gently press the discs into medium muffin cups, making sure the dough rises up to the top of the sides. Stuff each cup with a wad of aluminum foil or a paper liner filled with dried beans and bake for 15 minutes.
    For the Filling: Meanwhile, in a large bowl, lightly beat the eggs and milk. Stir in 1/2 cup of the cheese and the basil, mustard, paprika, salt, and pepper. Slice the tomatoes into thin rounds and cut each round in half to form half moons.
    Remove the aluminum foil or liner and beans from the crust cups and fill the bottoms with the remaining 1/2 cup cheese. Top with the egg mixture and place two tomato half moons in each cup over the egg mixture. Bake until the eggs are set, about 15 minutes. Let cool for a few minutes before unmolding, and garnish with fresh pepper.

STUFFINS
    Here’s a way to make your kitchen redolent of Thanksgiving any time of year. The best way to serve these is warm and doused with Mushroom Gravy (see page 98). Serves 6 V, F
    1 day-old whole wheat baguette
1 tablespoon grapeseed or canola oil
1 leek, thinly sliced and then chopped
2 celery ribs, thinly sliced
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1 medium apple, finely diced
2 large eggs
1/3 cup low-fat milk
2/3 cup reduced-sodium vegetable or chicken broth, or as needed
    Preheat the oven to 375°F. Slice the bread into small cubes and place in a very large bowl. You want about 4 cups total. Heat the oil in a skillet over medium heat. Add the leek, celery, sage, thyme, salt, and pepper. Cook until the leek and celery are tender, about 5 minutes. Add the cooked vegetables to the bowl with the bread cubes along with the Parmesan cheese, cranberries, and apple, and stir to combine.
    In a small bowl, whisk together the eggs and milk. Pour over the bread mixture and stir to combine. Pour in 1/3 cup of the broth and stir to combine. Add the remaining 1/3 cup broth and stir until everything is moist. Add more broth as needed. Divide the bread mixture among 12 medium muffin cups. Use the back of a fork to pack the muffin cups tightly with the bread mixture. Bake until the tops are nicely browned, about 30 minutes. Let cool for several minutes before unmolding.

BLACK BEAN CUPS WITH SMOKY AVOCADO
    The earthy flavor of black beans and bright avocado team up to produce an exciting side dish. Available at most grocers, smoked paprika should be in every pantry. Serves 6 V, G
    Bean Cups:
    1 (15-ounce) can black beans, drained and rinsed
1/2 cup quinoa flour
1/3 cup chopped parsley
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
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