These lovely little tarts make a delicious starter or canape and are great to take on a posh picnic, and they are lower in fat than your usual quiche! You can vary the filling by using fried mushrooms, roasted red peppers, asparagus tips or add flaked tuna, salmon or prawns too, if you like. They also make a really tasty light summer lunch when served with a fresh green salad. Just add potato salad to the plate to make a hearty dinner the whole family will love. Don’t feel you need to make your own filo pastry, shop-bought, ready-rolled sheets are perfect for this recipe.
- 3 medium eggs
- 150ml double cream
- 75g bacon, chopped
- 3 large filo pastry sheets
- 75g butter, melted
- 4 spring onions, finely sliced
- 3-4 sprigs of thyme, leaves only
Preheat the oven to 180°C/160°C Fan /Gas Mark 4. Whisk together the eggs and cream in a bowl, season well and set aside.
Dry-fry the bacon in a frying pan for 5 mins until cooked. Set aside to cool.
Brush each sheet of filo pastry with melted butter, then cut each sheet into 8 squares. Layer 3 squares of filo pastry into 8 holes of a muffin tin.
Divide the sliced spring onions and bacon between each tart case and pour over the egg mixture. Sprinkle with thyme and cook in the oven for 20 mins until golden and just set. Scatter with extra thyme to serve.
It is important when working with filo pastry to always keep the unused pastry covered as it dries out and cracks very easily.