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Leek, mushroom and bacon tarts
Leek, mushroom and bacon tarts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
These elegant mini tarts are perfect for any gathering.
Ingredients:
  • 2 leeks, white part only, thickly sliced widthways
  • 300g Swiss brown mushrooms, thickly sliced
  • 4 bacon rashers, thinly sliced
  • 23.40 gm Dijon mustard
  • 20g butter, melted
  • 1 1/2 sheets (25cm) ready-rolled frozen puffed pastry, just thawed
Instructions:
  • Preheat the oven to 220°C. In a frying pan over medium heat, heat half of the oil. Cook the leek for 1 minute on each side until lightly golden, then transfer to a plate. Next, cook the mushrooms for 1 minute on each side until golden, then transfer to a plate.
  • Cook chopped bacon in a sizzling pan until lightly golden, then set aside. Mix mustard and butter in a small bowl.
  • Evenly distribute the leek, mushroom, and bacon among six 9cm fluted tart tins with removable bases. Drizzle with the mustard mixture.
  • Cut pastry sheets into 6 squares. Top each tart tin with a pastry square, trimming edges and gently pressing down on the leek mixture. Transfer to an oven tray.
  • Bake until pastry is beautifully puffed and golden in a preheated oven. Let it rest for 5 minutes, then gently place it on a platter. Serve when it reaches room temperature.

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