About the size of a silver dollar, these mini tartlets make a perfect addition to any brunch menu. Filled with cheese, corn and bacon they are sure to please.
(makes 12 mini tartlets)
1 Sheet of Puff Pastry
2 Tablespoons Heavy Cream
1/4 Cup Corn (fresh, canned or frozen)
2 strips bacon, cooked and crumbled
1/4 Cup Shredded Cheddar Cheese
Salt, Pepper & Tarragon (fresh or dried)
Cut circles out of the puff pastry using a scalloped biscuit cutter or cookie cutter.
Press pastry rounds into a mini muffin pan and prick holes in the bottoms with a fork.
Bake at 400 degrees for 7 minutes.
Meanwhile whisk eggs and heavy cream in a small bowl. Season with salt & pepper.
Divide corn, bacon and cheese between the cups.
Pour egg mixture into cups (don't worry about a bit of overflow, you can trim the tartlets once they are cooked). Sprinkle tarragon on top.
Bake at 400 degrees for 10 minutes or until set and slightly puffed. Cool on a wire rack for ten minutes and then using a sharp knife, neatly trim around the edges and lift each tartlet out.
Set each into a mini muffin paper. Bon appetit !