Trust me, this is easy peasy. I do cheat a little. Because I use ready made puff pastry sheets. But really, it does save me a LOT of time. And in the end of the day, it’s how it tastes that really counts, doesn’t it?
You’re welcome to substitute the bacon with minced chicken or even make it without meat if you’d like that. It really is a matter of personal preference. Feel free to tweak the recipe as you like. Before you get started make sure you have a non stick muffin pan. I used a 7 x 2.5cm cup size to make this. Personally I feel if the tart is any smaller, you will not be able to savour the filling just as much. And if it’s any bigger than this, it’s no longer a “mini”. Having said that, I’m not going to judge if you make it any bigger or smaller. Maybe, bigger is better? You tell me, ok?
- 2~3 puff pastry sheets (1 sheet typically can make 9 tarts for a 2.5cm cup size)
- 2 tbsp of olive oil
- 1 whole garlic, chopped fine
- 2 cups of diced mushrooms
- 1~2 cups of diced bacon (or any meat of your choice)
- 1/2 cup of cream (if you want to skim on the cream, you can also use evaporated milk – I did!)
- 2 tsp of italian mixed herbs (dried)
- 4 eggs
- Salt to taste
- Pepper (optional)
- Grated cheddar cheese (as topping)
- Cut your pastry sheets into 9 squares (it’s ok if your squares are not perfect. I doubt anyone would notice)
- Grease your muffin pan before carefully placing your squared sheets into it and lightly molding it into a cup. The corners of the squares will be slightly out of the pan. If the corners are touching the adjacent tart, it means your squares are too big for the pan -resize!
- Heat oil in the pan and start by adding garlic and fry till it’s a light golden shade. Add the mushrooms and bacon till they’re almost cooked. Add the cream, salt, mixed herbs and pepper (optional). Turn off the flame as soon as your cream starts to simmer and set your pan aside
- In a separate bowl, beat your eggs with salt. The amount of salt you add should be slightly lesser than how much you would normally season it. Once it’s beaten, add in your creamy mushrooms and bacon into this bowl and mix it well
- Probably a good time to turn on the oven now and preheat it at 200 degC
- Scoop your creamy eggy mixture into each cup, filling it only almost full this is because filling does rise when you bake. Lastly, top the filling with grated cheddar cheese.
- Once you’re done, bake your tarts at 180 degC for 25~30mins till your tarts turn golden brown (or when your kitchen is filled with the baked cheese scent). You can serve the tarts for tea as it is, or with a side of salad as an entree for dinner.
This recipe should give you at least 22~24 tarts