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Mini Savory Tartlets


3 sheets Frozen Puff pastry sheets

6 Eggs

250ml Cream

Olive oil

1 small Red onion, diced

150g Button mushrooms, sliced

120g Bacon, chopped

3 tablespoons Sundried tomato, chopped

55g (1 cup) Cheddar cheese, grated

Salt & pepper


Pre-heat your oven to 180°C and grease your muffin pans

Slightly thaw your pastry, use a round cookie cutter, and cut 12 circles slightly bigger than your muffin tins. Gently push the pastry circles into the muffin holes, and use your fingertips to make sure the pastry sits flush into the holes. If you have excess pastry at the top, use a knife to cut it off.

With puff pastry, you don't need to blind bake.

Heat a little oil in a frying pan over medium heat. Add the onion and cook for 5-6 minutes till soft.

Add the mushrooms and fry for 5 minutes, add the bacon, and cook till slightly browned.

Add your sundried tomatoes and fry for another minute.

Take off the heat and cool slightly.

Whisk your eggs and cream until well combined, season with salt and pepper.

Add the cheese and mushroom mix to the egg mix and stir to combine.

Using a big spoon, carefully spoon into your muffin tin, and fill 3/4 of the way.

Bake for 15-20 minutes or until set and lightly browned, let it cool in the pans.

Use a knife to lightly loosen the pastry and lift it out.

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