Mussel, bacon & brie tartlets

brie chive chives double cream fish garlic clove garlic cloves mussel mussels parmesan pie quiche red onion red onions streaky bacon tart

N/A

Source

Ingredients

140g butter

225g plain flour

50g freshly grated parmesan

1medium egg , beaten with 1 tbsp milk

2 tbsp olive oil

1 red onion , finely chopped

2 garlic cloves , finely chopped

100g dry cure streaky bacon or pancetta, cubed

4medium eggs

284ml pot whipping or double cream

3 tbsp snipped chives

500g frozen cooked shelled mussels , thawed and drained, or 2kg/4lb 8oz fresh mussels

200g ripe brie , rind removed and cubed

200g mixed salad leaves , to serve

2-3 tbsp bought or homemade vinaigrette , to serve

Method

Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.

Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.

Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.