Bacon Brie Tarts Recipes

CRANBERRY BRIE TARTS WITH BACON & RED ONION

Steps:

• Preheat oven to 375 degrees.
• Using a cookie cutter a little larger than your tartlet pan sections, cut 12 rounds out of the pastry.
• Press each round into a tartlet section set aside.
• If you haven't done so already, cook the bacon until crisp. Remove from the pan and set aside on a paper towel.
• Remove excess grease from the pan leaving about a tablespoon to cook the onions in. Cook the onions until soft. Add the brown sugar, and cook on medium-low heat another 4 or 5 minutes to caramelize (being careful not to burn them).
• Place 2 teaspoons of cranberry jelly into each section, followed by a teaspoon of the sautéed onions.
• Remove the crust from the top of the cheese. Use a teaspoon to scoop the cheese out, place two teaspoons of cheese into each section.
• Top with the bacon.
• Bake about 15-20 minutes or until puff pastry is browned
• Let cool 5 minutes before serving.

BRIE TARTS WITH BACON & CARAMELIZED ONIONS

Steps:

• Allow the puff pastry to defrost, about 45 minutes.
• Preheat the oven to 375 degrees.
• With a damp paper towel, clean the mushrooms and remove the stems.
• Chop the mushrooms and thyme.
• Slice the onion into 1/4 inch thick slices.
• Heat 1 tablespoon olive oil and butter in a medium fry pan.
• Cook the onions over medium heat until they start to brown, about 25 minutes. Add the brown sugar and cook until caramelized, about 20 more minutes. Remove to a bowl.
• Cut the bacon into 1/2 inch pieces. In a medium fry pan, cook the bacon. Transfer to a paper towel to drain and remove the grease.
• In the same pan, add olive oil. Cook the mushrooms, about 5-6 minutes. Add the thyme, salt and freshly ground pepper and cook for one more minute. Transfer to a bowl.
• Remove the puff pastry from the box and lay flat on a clean surface.
• Use a 3 inch cookie cutter and make rounds (about 9) per sheet. Place rounds on a baking sheet.
• Using a fork, poke the center of each round, leaving a 1 inch border.
• Cut small pieces of brie (about 1 inch) and place in the center of the puff pastry round.
• Use a teaspoon measure and do one scoop of onions, one scoop of mushrooms and a piece of bacon piled on top.
• Bake in the oven for 25 minutes, or until slightly browned on top.

NO-FUSS BACON AND BRIE TART

Steps:

• Preheat oven to 200°C. Line a large baking tray with baking paper. Heat a frying pan over medium-high heat. Add the bacon and leek and cook, stirring, for 5 mins or until just golden.
• Place the pastry sheet on the lined tray. Use a small sharp knife to lightly score a 1cm border around the edge (don't cut all the way through). Spread the dip inside the border. Top with the brie. Sprinkle with bacon and leek. Bake for 20-25 mins or until the pastry is golden and puffed. Sprinkle with chives and thyme to serve.

BACON AND ONION TARTS

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BRIE, BACON, AND CRANBERRY MINI PIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out the puff pastry sheets and cut out 8-centimeter (3-in) circles for the pie base and 7-centimeter (2 ½-in) circles for the top.
• In a greased muffin tin, place the pie bases in each hole, pressing them up against the sides.
• Add the bacon, brie, and cranberry sauce, then use the egg wash on the sides of the bases.
• Attach the pie tops, making sure they are properly sealed, pierce with a fork, and brush more egg wash on the top.
• Bake for 15-20 minutes or until the pastry is risen and golden brown.
• Enjoy!

MUSSEL, BACON & BRIE TARTLETS

Steps:

• Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
• Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.

BRIE AND PEPPER TARTS

Steps:

• Partially prebake tart shells according to package directions at 375 degrees F for 10 minutes; let cool.
• In a skillet, melt the butter; saute the red peppers until softened.
• Spoon into the tart shells; top with a cube of cheese, then some of the crumbled bacon.
• In a bowl, beat together the eggs and cream; season with cayenne and salt to taste.
• Pour over the mixture in the tart shells; bake at 350 degrees F for 10 to 15 minutes or until the filling is firm.
• Serve immediately or freeze in an airtight container for future use.
• To reheat frozen tarts, bake at 350 degrees F for 10 minutes.

MINI BRIE TARTS

Steps:

• Bake shells according to package directions. Let cool.
• Divide cheese in 12 pieces of equal size. Place in cooked shells.
• Bake in a 350°F oven for 15 minutes until cheese is melted.
• Top each tart with 1 Tsp of red pepper jelly.
• Serve and enjoy!
• Tip:.
• You might prefer to remove the rind off the cheese.
• Shells can be baked and stored in the freezer for up to 1 week.
• Cranberry sauce is a good substitute for red pepper jelly.
• Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.

BRIE AND PROSCIUTTO TART

Steps:

• Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.