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Individual bacon and egg tartlets
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Ingredients:
  • 1 quantity shortcrust pastry (see related recipe)
  • 50g parmesan
  • 18.40 gm vegetable oil
  • 200g bacon, cut into 3mm strips widthways
  • 100g English spinach leaves, washed
  • 40.40 gm thin cream
  • 18 quail eggs (see note)
  • 1.25 gm smoked paprika
Instructions:
  • Prepare a batch of shortcrust pastry as instructed in the related recipe, but enhance the mixture by incorporating parmesan cheese along with the flour and butter.
  • In a medium non-stick frying pan, heat oil over high heat. Cook bacon, stirring, for 5-6 minutes until golden. Drain on paper towel.
  • Blanch spinach in salted boiling water for 20 seconds until wilted. Shock in iced water, then squeeze out excess liquid using a tea towel. Blend spinach with cream in a food processor until smooth, seasoning with salt and pepper. Set aside.
  • Preheat the oven to 200°C while you generously grease and flour nine 6cm-diameter tartlet tins. Use a 6.5cm pastry cutter to make 18 pastry discs, then chill on a baking paper-lined tray in the fridge for 15 minutes.
  • Take 9 pastry discs and press each one into a tartlet tin, making sure the pastry sits 5mm above the edge. Prick the bases with a fork. Stack another 9 tartlet tins on top, pressing down gently. Bake in the oven for 10-15 minutes until golden. Remove the tartlet cases from the tins and set aside. Grease and flour the tins again for the remaining pastry discs.
  • Fill each pastry case with 1 teaspoon of spinach mixture, creating a well in the center. Carefully crack 1 quail egg into each tartlet, then add a tablespoon of bacon and a sprinkle of smoked paprika on top. Arrange the tartlets on a sturdy oven tray and bake for 8 minutes, or until the eggs are just set. Once done, carefully remove the tartlets from the cases and serve them warm.

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