Gruyère, Shallot, and Bacon Tartlets
Gruyère, Shallot, and Bacon Tartlets
Ingredients
For the Tartlets
- 2 puff pastry sheets, thawed
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 4-6 slices bacon, cooked and crumbled
For the Custard
- 4 ounces Gruyère cheese, shredded
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 400°F - 2
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cool.
⏱️ 7 min - 3
In a separate large skillet (or the same skillet after wiping clean), heat the olive oil and unsalted butter over medium heat. Add the diced shallots and cook until softened, about 2 to 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Remove from heat and set aside to cool slightly.
⏱️ 4 min - 4
Unroll the puff pastry sheets onto a lightly floured surface. Using a 3 1/2-inch round cutter (or the rim of a glass), cut out 6 circles from each sheet, for a total of 12 circles. Gently press each pastry circle into the prepared muffin tin cups, forming a small cup.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs, heavy cream, grated Parmesan cheese, and chopped fresh thyme until well combined.
⏱️ 2 min - 6
Stir the shredded Gruyère cheese and crumbled cooked bacon into the cooled shallot and garlic mixture. Divide the Gruyère, shallot, and bacon mixture evenly among the 12 puff pastry cups in the muffin tin.
⏱️ 3 min - 7
Carefully pour the egg and cream mixture over the Gruyère, shallot, and bacon filling in each pastry cup, filling them about three-quarters full.
⏱️ 2 min - 8
Bake the tartlets in the preheated oven for 18 to 20 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. If the pastry edges brown too quickly, you can loosely tent the tin with foil.
⏱️ 20 min•🌡️ 400°F - 9
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. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gruyère, Shallot, and Bacon Tartlets
Ingredients
For the Tartlets
- 2 puff pastry sheets, thawed
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 4-6 slices bacon, cooked and crumbled
For the Custard
- 4 ounces Gruyère cheese, shredded
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 400°F - 2
In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cool.
⏱️ 7 min - 3
In a separate large skillet (or the same skillet after wiping clean), heat the olive oil and unsalted butter over medium heat. Add the diced shallots and cook until softened, about 2 to 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Remove from heat and set aside to cool slightly.
⏱️ 4 min - 4
Unroll the puff pastry sheets onto a lightly floured surface. Using a 3 1/2-inch round cutter (or the rim of a glass), cut out 6 circles from each sheet, for a total of 12 circles. Gently press each pastry circle into the prepared muffin tin cups, forming a small cup.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs, heavy cream, grated Parmesan cheese, and chopped fresh thyme until well combined.
⏱️ 2 min - 6
Stir the shredded Gruyère cheese and crumbled cooked bacon into the cooled shallot and garlic mixture. Divide the Gruyère, shallot, and bacon mixture evenly among the 12 puff pastry cups in the muffin tin.
⏱️ 3 min - 7
Carefully pour the egg and cream mixture over the Gruyère, shallot, and bacon filling in each pastry cup, filling them about three-quarters full.
⏱️ 2 min - 8
Bake the tartlets in the preheated oven for 18 to 20 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. If the pastry edges brown too quickly, you can loosely tent the tin with foil.
⏱️ 20 min•🌡️ 400°F - 9
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. Serve warm or at room temperature.
⏱️ 5 min