These savoury Bacon and Onion Tarts are not dissimilar to a mini quiche. They’re simple to make, and utterly delicious. Best of all, they can be cooked prior to being needed and reheated prior to serving.
Finely dice the onion, and chop the bacon into small pieces.
Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
Fry until golden brown - this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn't stick.Set mixture aside to cool down.
Preheat oven to 200 Degrees C (390 F). If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
Add eggs and cream to a bowl. Whisk until combined.
Add the cooled bacon and onion mixture, fresh and dried herbs and cheese and season well. Mix well, and set aside.
Lightly grease a tin with 6cm diameter holes (2.5 inches).
When the pastry has just defrosted, using a 6 cm cookie cutter, cut rounds of pastry and put into prepared tin/patty pans, gently pushing the pastry down into place.
Evenly distribute the mixture between the tarts, ensuring a good balance between bacon/onion/cheese and liquid. Place in pre-heated oven for 15-20 minutes. Rotate the tray halfway through to ensure even cooking.
Once removed from the oven, allow the tarts to sit for 2 minutes in the tin, and then remove.Don't let them cool completely, or this will make them difficult to get out of the tin.
Allow the tarts to cool completely on a baking rack if you are not serving straight away.
Serve the tarts hot or cold - they're delicious either way!An optional sprinkling of parsley is always a nice touch to finish.
* I highly recommend using a Butter Puff Pastry - it is better quality and will give a better flavour texture to the tart.* I have used fresh parsley on this occasion, but dill and thyme also work well. I would use half the quantity shown in the recipe if you were to use dill and thyme.* The tarts freeze well - allow to cool fully. Place in a sealed container with a layer of cling film or parchment to separate the layers. * The tarts reheat very well as a lower temperature.