Bacon Gruyere Tartlets
Bacon Gruyere Tartlets
Ingredients
- 1 Puff pastry, sheet, 10 to 12 ounce, thawed
- 4 slices Bacon, cooked until crispy and crumbled
- 2 Large eggs
- 1/2 cup Heavy cream
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper, freshly ground
- 4 ounces Gruyere cheese, shredded
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 10 min•🌡️ 400°F - 2
In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet, drain on a paper towel-lined plate, and once cool enough to handle, crumble into small pieces.
⏱️ 7 min - 3
On a lightly floured surface, unroll the puff pastry sheet. Using a 3 1/2 to 4 inch round cutter (or a glass), cut out 4 circles. Gently press each pastry circle into the prepared muffin tin cups, fitting them snugly to form a cup.
⏱️ 5 min - 4
In a medium bowl, whisk together the large eggs, heavy cream, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 2 min - 5
Sprinkle the shredded Gruyere cheese and crumbled bacon evenly among the 4 puff pastry cups in the muffin tin.
⏱️ 1 min - 6
Carefully pour the egg and cream mixture over the cheese and bacon in each tartlet cup, filling them almost to the top.
⏱️ 2 min - 7
Bake the tartlets for 25 to 30 minutes, or until the pastry is golden brown and puffed, and the custard filling is set and lightly golden. A knife inserted into the center should come out clean.
⏱️ 30 min•🌡️ 400°F - 8
Remove the muffin tin from the oven and let the tartlets cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly more before serving. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Gruyere Tartlets
Ingredients
- 1 Puff pastry, sheet, 10 to 12 ounce, thawed
- 4 slices Bacon, cooked until crispy and crumbled
- 2 Large eggs
- 1/2 cup Heavy cream
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper, freshly ground
- 4 ounces Gruyere cheese, shredded
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 10 min•🌡️ 400°F - 2
In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet, drain on a paper towel-lined plate, and once cool enough to handle, crumble into small pieces.
⏱️ 7 min - 3
On a lightly floured surface, unroll the puff pastry sheet. Using a 3 1/2 to 4 inch round cutter (or a glass), cut out 4 circles. Gently press each pastry circle into the prepared muffin tin cups, fitting them snugly to form a cup.
⏱️ 5 min - 4
In a medium bowl, whisk together the large eggs, heavy cream, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 2 min - 5
Sprinkle the shredded Gruyere cheese and crumbled bacon evenly among the 4 puff pastry cups in the muffin tin.
⏱️ 1 min - 6
Carefully pour the egg and cream mixture over the cheese and bacon in each tartlet cup, filling them almost to the top.
⏱️ 2 min - 7
Bake the tartlets for 25 to 30 minutes, or until the pastry is golden brown and puffed, and the custard filling is set and lightly golden. A knife inserted into the center should come out clean.
⏱️ 30 min•🌡️ 400°F - 8
Remove the muffin tin from the oven and let the tartlets cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly more before serving. Serve warm or at room temperature.
⏱️ 5 min