Bacon, Baby Spinach & Parmesan Tarts

Sour Cream Pastry

 

 

 

Suitable-for-Freezing

Tart Shell Only

Serves: 8
Utensils: 8 x 10cm fluted tart shells

INGREDIENTS

  • 445g pack Carême sour cream shortcrust pastry, thawed
  • 2 tablespoons olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 teaspoons fresh thyme finely chopped
  • 300g baby spinach leaves
  • 180g bacon, cut into small strips
  • 150ml crème fraiche
  • 3 eggs, lightly beaten
  • sea salt and freshly ground black pepper
  • 80g parmesan or mature cheddar, finely grated

METHOD

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Step 1 - click here to display

Preheat oven to 200°C (180°C fan-forced). Unroll defrosted pastry sheet, using a 12cm round pastry cutter (or small saucer), cut 8 circles. You may need to re-roll the trim to get the 8th

Step 2 - click here to display

Line the tart tins pastry followed by baking paper, fill each one with baking weights, bake for 20 minutes, remove from oven, scoop out the weights and return to oven for a further 5 minutes.

Step 3 - click here to display

Meanwhile, heat the olive oil in a medium sized saucepan over medium heat, add the onion and garlic sauté until onion is translucent, about 5 minutes, add thyme leaves and baby spinach, pop a lid on the pan and cook for 1 minute or until spinach just wilted, remove from heat and transfer to a bowl. Using the same pan lightly sauté bacon pieces until just cooked. Combine the bacon with onion and spinach mixture.

Step 4 - click here to display

In a medium sized mixing bowl, lightly whisk the eggs, then add crème fraiche, salt, pepper and the cheese, whisking until combined. Divide the onion, bacon and spinach between the tarts, pour in the crème fraiche mixture and sprinkle with the parmesan. Bake in the preheated oven for 15 minutes or until just set.

Serve warm or at room temperature.

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