Savoury tartlets

Something savoury for a change.

 I recently bought myself a deep fluted tartlet tin from our excellent local family 'everything you'll ever need' store, so for New Year's Eve, I made some tartlets to have as part of the buffet.
I suppose they're like little quiches, as they have an egg filling.

I made 2 types -  bacon and cheese and mushroom and garlic.

I used the HB's recipe from their 'Perfect Pies' book, but used my deep tin instead of making them in mini muffin tins. I made 18 tartlets. I can't find the recipe online so this is what you'll need.

The pastry is a shortcrust one with a little grated cheese added, rolled and and cut out to fit your tin.

The egg custard type filling is enough for the 18, and it's just eggs, creme fraiche, some chopped parsley, s&p.

For the bacon and cheese you need a little onion fried with the bacon, put into the pastry case and top up with some egg custard. Sprinkle some grated cheese on top.

Mushroom and garlic filling is just chopped up mushrooms fried with sliced Spring onions and crushed garlic. Again you put the filling into the pastry case, top up with egg filling.

Bake them at 200C/gas 6 for about 20 mins till nice and brown and the filling is set.

I froze the cooked tartlets and then reheated them from frozen.

These are the bacon ones topped with cheese

The mushroom and garlic ones

I preferred the bacon and cheese ones - good flavours, soft texture, but not too soft.  I also liked the pastry with some added cheese. OH preferred the mushroom ones, as he's not too keen on cooked cheese. He liked the texture of them, especially the little hit of garlic.