Little Egg & Bacon Tarts

Name: Little Egg & Bacon Tarts
Ingredients: 3 pieces Frozen Puff Pastry; 12 whole Eggs; 1 pound, 1-23 ounces, weight Chopped Bacon; 1-78 ounces, weight Sliced Mushrooms; 1 bunch Chopped Chives; 1/2 cups Cream Cheese; 1/2 cups Grated Parmesan; 12 pinches Freshly Ground Black Pepper

8 ingredients

11 steps

Ingredients

3 pieces Frozen Puff Pastry
12 whole Eggs
1 pound, 1-23 ounces, weight Chopped Bacon
1-78 ounces, weight Sliced Mushrooms
1 bunch Chopped Chives
1/2 cups Cream Cheese
1/2 cups Grated Parmesan
12 pinches Freshly Ground Black Pepper

Directions

1

Preheat oven to 180 degrees Celsius.
2

Cut 12 rounds from the puff pastry to fit a medium-sized muffin tin.
3

Place rounds into the muffin tin, pressing down to the base and shaping a little to fit.
4

Crack one egg into each flan.
5

Sprinkle each egg with bacon.
6

Place a couple of slices of mushroom on top of the bacon, then 1/2 to 1 teaspoon of cream cheese.
7

Sprinkle with chives and top with parmesan and freshly ground pepper.
8

(See note below for variations.)
9

Bake for 20 minutes or until pastry is crispy and flans are nice and brown on top.
10

Note: the mushrooms and chives could be replaced by any of your favourites: sundried tomatoes, asparagus, etc.
11

and any choice of herbs.