Mr Smith cooks Cheese & Bacon Tarts. Yes I do cook, love it and love eating it even more. This is the first of an occasional series of recipes I have made up or tried. These were nice and simple little Cheese & Bacon tarts.
I had a roll of pre made puff pastry in the fridge that I needed to use so after hunting round and stealing a few ideas I came up with these little tarts.
- 1 Roll of ready made Puff Pastry, good quality
- 1/2 tbsp of olive oil
- 1 Leek, white and green parts – Chopped
- 1/2 red chilli – finely chopped
- 4 rashers of good quality bacon – Chopped
- 1 egg yolk
- 90ml Milk – I used Semi Skimmed and it was fine – You could use half milk and half single cream if you wanted them a little richer
- 50g good quality cheddar – Grated – You can use any type of hard or soft cheese but something like a cheddar works well or even a soft goats cheese, something that will melt
- Salt & Pepper to taste
You need to have some muffin cases, or a muffin tray and a round pastry cutter of about 8cm. I used silicon muffin cases so no need to do anything to them, but if you need to oil your muffin tray only do it very lightly as the pastry contains fat and would hopefully not stick, but that depends on your equipment.
Roll out the pastry, if needed (if ready rolled just go with that) and cut out as many rounds as you can from the roll. Make sure you re-roll so as not to waste any left over, you should have enough filling for 10-12 tarts.
Place each circle in to a muffin case and gently push the pastry down.
When all complete place them in the freezer for half an hour to relax and firm up a little.
While the pastry is in the freezer you have the perfect amount of time to prep the rest.
Add your olive oil to a pan on a medium heat. When it has warmed add the chopped leek and chilli and saute for 10 minutes, making sure they do not burn. When they are cooked turn them out on to a plate to cool.
Now turn on the oven to preheat to 180c (fan) or the equivalent.
Next, add the chopped bacon to the pan and fry for 5 or 6 minutes to cook and crisp a little.
When done turn out on to some kitchen paper to drain.
Finally you need to prepare the filling. Put your egg yolk in to a bowl, add the milk (or milk and cream) and cheese with a little salt and pepper. Whisk them together and then add both the leeks and bacon to the egg and milk mix. Mix again to ensure leeks and bacon are incorporated.
Get your pastry out of the freezer and with a tablespoon put the filling in to each of the cases, making sure you distribute evenly between them, better to under fill and top up than to over fill.
When all filled put them in the oven, sit back, relax and have a cuppa (or wash up if you are so inclined).
Allow them to cook for about 25 minutes, but check after 20. The pastry should be just going dark and the filling set.
Now the hard part, get them out of the oven and leave them alone for 5 minutes to cool a little. When cooled, turn them out of the muffin mould and enjoy. They are also fine when cooled completely but better warm from the oven and perfect with a nice cup of tea