Small Cream Cheese and Bacon Tartlets
Pane-bistecca
As a Swiss woman, I just have to make little tarts again, this time they are little cream cheese and bacon tarts. And these little delicacies are taking part in Zorra’s Kochtopf Event «Aus dem Ofen», which is organized by Nadja von Little Kitchen and more.
I have these little square oven molds and like to use them when I have visitors, as I don’t have to cut up a pastry and arrange it on a plate. It’s usually difficult to get a hot tart with melted cheese out of the mold nicely, but this way I can avoid that.
Cheese tart is very traditional in Switzerland, but this time I used cream cheese and poured it onto a base of crispy fried bacon. Needless to say, the three of us polished off all five tarts.
I have these little square oven molds and like to use them when I have visitors, as I don’t have to cut up a pastry and arrange it on a plate. It’s usually difficult to get a hot tart with melted cheese out of the mold nicely, but this way I can avoid that.
Cheese tart is very traditional in Switzerland, but this time I used cream cheese and poured it onto a base of crispy fried bacon. Needless to say, the three of us polished off all five tarts.
Ingredients
500 g Puff Pastry
150 g Bacon
250 g Cream Cheese
2 Eggs
100 g grated Gruyère
1 Bunch Parsley, chopped
Salt and Pepper
Paprika
Chili
Nutmeg
Instructions
1
Step 1
Finely chop the bacon and fry until crispy. Drain off the fat and allow the bacon to cool slightly.
2
Step 2
Roll out the puff pastry and cut out 5 squares larger than the tart tins. Cut strips or other decorations from the rest of the dough.
3
Step 3
Place the squares in the greased tins and pull up the edges. Prick the base several times.
4
Step 4
Mix the cream cheese with the eggs and grated Gruyère and season well. Finally, add the parsley.
5
Step 5
Divide the bacon between the 5 tartlets, then pour in the cheese mixture. Decorate with the remaining pastry if desired.
6
Step 6
Bake in the oven at 200°C for 20-30 minutes. Serve warm.
Notes
More Tarte Recipes!
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Liebe Wilma,
Wähen sind einfach so lecker und deine Variante gefällt uns richtig gut. Blätterteig habe ich sowieso immer Vorrätig. Die Idee mit Frischkäse wird definitiv nachgemacht. Vielen lieben Dank für deinen Beitrag zum Blogevent.
Liebe Grüsse
Nadja
Ich habe gerne mitgemacht, der Ofen ist bei uns viel im Gebrauch!
LG Wilma
Stimmt, am Freitag gab es früher immer Wähen. Deine Variante klingt sehr fein. Rezept ist gespeichert!
🙂 eben! Die guten alten Zeiten…
LG Wilma