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Summer Bacon and Tomato Tartlets

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Summer_Bacon_Tomato_Tartlets

70 mins

4 servings

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Summer Bacon and Tomato Tartlets

Summer_Bacon_Tomato_Tartlets

Ingredients:

2 sheets Shortcrust pastry, thawed
1 tsp Olive oil
4 slices Heritage By Hatfield™ Black Pepper Bacon, diced ½”
1 cup Onion, peeled and diced ½”
½ cup Milk, 2%
2-3 ea Eggs, whole
1 cup Cheddar, shredded
3 tsp Basil, stemmed and chopped small
2-3 ea Tomatoes, ripe, cored and sliced ¼” half moons
8 slices Heritage By Hatfield™ Black Pepper Bacon, fully cooked, cut in thirds
2 cups Mixed greens
2-3 Tbsp Vinaigrette, any type

Preparation:

Preheat oven to 350°F.
Line 4 greased loose-base tart tins (4½-inch diameter) with shortcrust pastry. Prick the bases of the tart shells with a fork.
Place pastry-lined tart tins in the fridge until needed.
Whisk together the milk, basil, shredded cheddar and eggs. Place in the fridge until needed.
Place a non-stick pan over medium heat and add olive oil. Sauté finely diced onion until soft and translucent. Do not brown the onion.
Add bacon and continue sautéing for a few more minutes. Then remove from heat and allow to cool slightly.
Remove prepared tart shells from the fridge.
Divide the milk mixture among the 4 tarts and fill the bottoms.
Top with alternating tomato and cooked bacon pieces around in a fan shape on top.
Bake in the oven for 40 minutes, or until golden and cooked.
Serve as they are or with a garden salad in the middle of the tart.

Course:

Lunch