Name: Bacon jam and gruyere tartlets
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 tablespoon olive oil; 6 bacon rashers, trimmed, chopped; 4 eschalots, chopped; 1 tablespoon thyme leaves; 1/2 cup maple sryup; 1 cup chicken stock; cracked black pepper; olive oil spray; 6 sheets shortcrust pastry; 7 free-range eggs; 2 1/4 cup pouring cream; 200 gram finely grated gruyere cheese; 1 bunch chives, chopped

Ingredients

1 tablespoon olive oil

6 bacon rashers, trimmed, chopped

4 eschalots, chopped

1 tablespoon thyme leaves

1/2 cup maple sryup

1 cup chicken stock

cracked black pepper

olive oil spray

6 sheets shortcrust pastry

7 free-range eggs

2 1/4 cup pouring cream

200 gram finely grated gruyere cheese

1 bunch chives, chopped

Method

1.Heat oil in saucepan over medium-high heat. Add bacon, eschalots and thyme. Cook 10 minutes, until lightly golden. Add maple syrup, stock and pepper; bring to a simmer. Simmer 15 minutes, until most of liquid has evaporated.

2.Meanwhile, preheat oven to 200°C (180°C fan-forced). Spray two 12-hole muffin trays generously with oil. Trim edges of each pastry sheet; cut into quarters. Push pastry into muffin trays. Refrigerate until required.

3.Remove bacon mixture from heat; let cool slightly. Place in base of food processor. Pulse to create a chunky paste.

4.In a large pouring jug, add eggs, cream and gruyere; whisk well to combine. Divide egg and cream mixture among pastry cases. Spoon 1 tablespoon of bacon jam into centre of each pastry case. Bake 25 minutes, until puffed and golden.

5.Remove tartlets from oven. Sprinkle with chives. Serve warm or at room temperature.

Look for sheets of shortcrust pastry that measure 25cm x 25cm.
Note

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Ingredients

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