Bacon tarts – ooer missus
I love writing about food because I can get away with names for my food like Brian’s Big Tarts.
We have a big party tomorrow with about 20 Filipinos coming round to see baby Jude.
So we need to create some dishes for that party, and again I got all creative like.
So these are Brian’s Big Tarts, made up this afternoon in Kitchen Kennett – hoping the girls enjoy them tomorrow.
This will make enough for 3-4 large vol-au-vent or tart pastry cases that you can pick up at any supermarket in the frozen section.
You will need;
- 3 large vol-au-vent cases
- 4 finely chopped cloves of garlic
- 3 finely chopped red onions
- 1 packet of the cube bacons bits that you can get from supermarkets
- 3 cups of frozen mini broad beans
- 3 cups of frozen spinach – I used the frozen stuff as it is already cooked, if using fresh you’ll need more as it will wilt down in the heat
- Olive oil
- Salt & pepper
- 2 packets of grated cheese – I used red leicester
Get your wok on the heat and add the oil in. Fry off the bacon, garlic and onion together until the bacon starts to brown.
Throw in the broad beans and the spinach and stir this through ensuring it is all de-frosted. This should take about 10 minutes.. Add in a pinch of salt and pepper and then take it off the heat.
Whilst still hot stir in one packet of the grated cheese and it should all melt nicely in to the greens.
On with the oven at 250.
Vol-au-vents on a baking tray and spoon in the mixture up to the top of the pastry casing. Sprinkle some cheese on top and then bash those babies in the oven – I like my tarts hot!!!
10-15 minutes later the cheese will have melted and started to brown, yep my friends you are done.
Take these out and serve hot, or, as I did, let them cool down, pop them in the fridge and serve the following day cold. It’s almost like quiche without the eggs. But very very tasty. A good thumbs up from all concerned. Plus pretty simple to make and it looks kind of professional when you finish!!!
Nice!!!
