Bacon Brie Tarts Food

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.

BACON AND EGG BREAKFAST TARTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet.
• Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet
• Bake until eggs are soft cooked, about 15 to 20 minutes.

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.

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.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

CRANBERRY-BRIE TARTLETS

Steps:

• Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

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.

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.

PECAN BRIE TARTS

Steps:

• Bake tart shells blind, or if bought according to directions on package.
• Divide brie into 24 wedges and place in baked tart shells.
• In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
• Reduce heat and simmer for 1 minutes or until thickened.
• Working quickly, spoon pecan mixture over Brie.
• (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.