Recipe

Little Egg & Bacon Tarts

by leannen on November 4, 2009 in Appetizers, Snacks

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Recipe Description

Simple but tasty little tarts. Set your creative talents free with your favourite fillings and herbs.

Preparation Instructions

Preheat oven to 180 degrees Celsius.

Cut 12 rounds from the puff pastry to fit a medium-sized muffin tin. Place rounds into the muffin tin, pressing down to the base and shaping a little to fit.

Crack one egg into each flan. Sprinkle each egg with bacon. Place a couple of slices of mushroom on top of the bacon, then 1/2 to 1 teaspoon of cream cheese. Sprinkle with chives and top with parmesan and freshly ground pepper. (See note below for variations.)

Bake for 20 minutes or until pastry is crispy and flans are nice and brown on top.

Note: the mushrooms and chives could be replaced by any of your favourites: sundried tomatoes, asparagus, etc. and any choice of herbs.

Ingredients

3 pieces Frozen Puff Pastry
12 whole Eggs
1 pound, 1-⅔ ounces, weight Chopped Bacon
1-⅞ ounces, weight Sliced Mushrooms
1 bunch Chopped Chives
½ cups Cream Cheese
½ cups Grated Parmesan
12 pinches Freshly Ground Black Pepper

4 Comments | Be the first to comment!

Comments

bluesky557 on 11.4.2009

I’m thinking about making this, but I’m wondering if the bacon is supposed to be raw or cooked before putting it into the oven. Does it crunch up at all, or does it just stay chewy like ham?

yardsailor on 12.31.2009

These look great, in answer to bluesky557′s question, I think I would cook the bacon first, or if I was really lazy I would use Bacon Bits from the jar.

liisamarja on 12.31.2009

just took my version out of the oven… i did cook the bacon first, didn’t have all of the ingredients and used only 4 eggs mixed with some cooking cream. like leannen mentions, variations are endless. i like!

suzanne999 on 2.21.2010

I just took my version out of the oven this morning- I used leftover bacon and cooked cubed potatoes plus roasted peppers, green onions and some grated sharp cheddar cheese. I wisked my eggs and poured them over the layered potatoes, cheese, peppers and onions. Only took about 1/2 egg per cup instead of a full egg. My family said this is a keeper recipe. I like them best after they have cooled a fit and can be eaten like a muffin.

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