Corn And Bacon Filo Tart From New Zealand Recipes

CRISPY FILO TART WITH SEASONAL VEG

Steps:

• Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment - this will help you to lift out the tart later.
• Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go - this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
• Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
• Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
• Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

EGG AND BACON TARTS

Steps:

• Brush each piece if bread with butter and press into greased deep patty pans. (Sometimes I roll the bread a little to make it a little bigger to fit pans).
• Break an egg into each bread case and top with an even amount of chopped bacon. Sprinkle with a little parsley.
• Bake in a moderate oven (180c) for 15-20 minutes or until firm.
• Store in airtight container in the fridge for up to 3 das. Serve warm or cold.

CORN AND BACON FILO TART FROM NEW ZEALAND

Steps:

• Preheat oven to 180°C degree oven.
• Sauté bacon in a small frying pan until bacon is cooked and set aside.
• Spray or brush a 25cm pie dish with a little oil.
• Spray the halved sheets of filo pastry with oil and place in the pie dish overlapping evenly to cover the base and sides of the dish.
• Scatter the cooked bacon and Corn into the filo lined pie dish and sprinkle with the cheese and parsley.
• Beat the eggs and milk together, season well and pour over the corn and bacon.
• Bake for 30-35 minutes until the egg custard is set and top is golden.
• Allow to stand for 5 minutes.before serving.

CORN AND BACON

Steps:

• Spread bacon into a large skillet and place over medium-high heat; cook and stir until bacon is crisp, 7 to 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
• Stir corn into the bacon grease in the skillet to coat; saute until hot, 3 to 5 minutes. Stir bacon with the corn; season with salt and pepper

CHANTERELLE MUSHROOM AND BACON TARTLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
• In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until filling is set.