Bacon Brie Tarts Recipes

MUSSEL, BACON & BRIE TARTLETS

Steps:

• Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
• Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.

BRIE TARTS WITH BACON & CARAMELIZED ONIONS

Steps:

• Allow the puff pastry to defrost, about 45 minutes.
• Preheat the oven to 375 degrees.
• With a damp paper towel, clean the mushrooms and remove the stems.
• Chop the mushrooms and thyme.
• Slice the onion into 1/4 inch thick slices.
• Heat 1 tablespoon olive oil and butter in a medium fry pan.
• Cook the onions over medium heat until they start to brown, about 25 minutes. Add the brown sugar and cook until caramelized, about 20 more minutes. Remove to a bowl.
• Cut the bacon into 1/2 inch pieces. In a medium fry pan, cook the bacon. Transfer to a paper towel to drain and remove the grease.
• In the same pan, add olive oil. Cook the mushrooms, about 5-6 minutes. Add the thyme, salt and freshly ground pepper and cook for one more minute. Transfer to a bowl.
• Remove the puff pastry from the box and lay flat on a clean surface.
• Use a 3 inch cookie cutter and make rounds (about 9) per sheet. Place rounds on a baking sheet.
• Using a fork, poke the center of each round, leaving a 1 inch border.
• Cut small pieces of brie (about 1 inch) and place in the center of the puff pastry round.
• Use a teaspoon measure and do one scoop of onions, one scoop of mushrooms and a piece of bacon piled on top.
• Bake in the oven for 25 minutes, or until slightly browned on top.

BACON AND ONION TARTS

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BACON BRIE TARTS

Steps:

• 1. Preheat oven to 375.
• 2. Spray 24 mini muffin tins with oil.
• 3. Roll out the crescent rolls and press the seams to seal.
• 4. Cut into 24 equal squares and place one in each muffin tin.
• 5. Cut the brie into 24 cubes.
• 6. Add 1 cube of brie, a sprinkle of bacon and a sprinkle of brown sugar in each tin.
• 7. Bake 12-15 minutes until lightly browned. Remove from pan to a serving platter. Good served warm or room temperature.

CRANBERRY BRIE TARTS WITH BACON & RED ONION

Steps:

• Preheat oven to 375 degrees.
• Using a cookie cutter a little larger than your tartlet pan sections, cut 12 rounds out of the pastry.
• Press each round into a tartlet section set aside.
• If you haven't done so already, cook the bacon until crisp. Remove from the pan and set aside on a paper towel.
• Remove excess grease from the pan leaving about a tablespoon to cook the onions in. Cook the onions until soft. Add the brown sugar, and cook on medium-low heat another 4 or 5 minutes to caramelize (being careful not to burn them).
• Place 2 teaspoons of cranberry jelly into each section, followed by a teaspoon of the sautéed onions.
• Remove the crust from the top of the cheese. Use a teaspoon to scoop the cheese out, place two teaspoons of cheese into each section.
• Top with the bacon.
• Bake about 15-20 minutes or until puff pastry is browned
• Let cool 5 minutes before serving.

BRIE AND PROSCIUTTO TART

Steps:

• Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.

BRIE & BACON TOASTIES

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.