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1
Preheat the oven to 375 with a baking stone. Mix dry ingredients in a food processor to evenly distribute the baking powder and salt in the flour.
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2
Add the butter and pulse until the mixture resembles small peas. Add water and vinegar and pulse only a few times until it looks like very coarse cornmeal.
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3
Check the dough by pinching it. If it holds together when pinched, you're done. The dough should not be starting to pull together into a ball in the bowl. This is a sign you've mixed it too much.
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4
Wrap the dough in wax paper and chill in the refrigerator for at least an hour.
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5
Remove from the refrigerator and roll out. Fill your tart pans, dock with a fork and chill for another minimum 30 minutes.
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6
Fill with pie weights and bake at 375F for 15-20 minutes or until lightly browned. See aside to cool.
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7
Saute onions and fennel seed in olive oil until the onions are a deep golden brown. Set aside. Saute bacon until crisp. Set aside. Slice the brussels sprouts in thin slices. Set aside.
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8
Whisk eggs and milks together in a medium bowl. Add salt and pepper.
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9
When the tart shells come out of the oven, increase the oven temperature to 450F.
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10
Assemble the tarts. Lay the onions and fennel seed in the bottom topped with the bacon. Arrange the brussels sprouts on the top in a pattern. Pour the egg/milk mixture over the filling. Bake at 450F for 10 minutes and reduce the heat to 350F for 5 minutes. Spread a little grated cheese on top in the middle of each tart and bake another 10 minutes at 350F.
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11
Remove from oven and let sit for at least 10 minutes before cutting.
