Main Dishes

Cheese and Bacon Tartlets

8oz wholemeal flour
4oz unsalted butter, well-chilled
Half a flat teaspoon soft brown sugar
Iced water
A little extra flour for dusting
14 fl. oz. cold milk
4 rashers of well-grilled lean bacon, finely chopped
3oz strong cheddar cheese, grated
2 large eggs, beaten

1 rounded tablespoon parmesan cheese, finely grated
A little ground nut oil for greasing
Grease 20 or so metal non-stick tartlet tins with the ground nut oil. Place the 8oz wholemeal flour into a bowl and thoroughly stir in the soft brown sugar. Make a well in the middle of the flour. Quickly cut the chilled butter into small pieces. Using fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Using the blade of a knife, thoroughly mix in enough iced to make a pliable dough which is soft, but dry to the touch. Lightly dust a clean working surface with a little flour. Roll out the dough to about ¼” thick. Line the greased tartlet tins with pastry, pressing down lightly. Using a fork, prick the bases of each of the pastry cases. Bake the pastry cases in a pre-heated oven (Gas mark 7, 450F/220C) for 10 minutes. Remove the pastry cases from the oven and leave to cool slightly. Thoroughly beat the eggs and milk together. Equally divide the chopped bacon pieces between the partly-cooked pastry cases. Carefully (dividing equally between the pastry cases) pour the egg/milk mixture on top of the bacon inside of each tart, taking care not to over-fill. Return the tartlets to the oven and cook at the same temperature as in no.11 above until the egg/milk mixture has set firmly – should take 20 or so minutes.


6% DV

5% DV

16% DV

3% DV

1% DV

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