Yields6 Servings
 375 g shortcrust pastry
 6 rashers streaky bacon, chopped
 2 eggs
 150 ml double cream or 200ml creme fraiche
 4 tbsp grated parmesan
 75 g frozen peas, thawed

- roll out the pastry and use to line 6 tartlet tins; chill for 30 minutes

- preheat the oven to 220C/Gas7 and preheat a large baking tray at the same time

- cook the bacon until crispy

- whisk the eggs, double cream or crème fraiche and half the parmesan together and season with salt and freshly ground black pepper to taste

- line each pastry-lined tin with baking parchment and fill with baking beans; bake blind on the preheated oven tray for 10 minutes; remove the paper and beans and return the pastry cases to the oven for a few minutes to dry out; take them out of the oven and reduce the temperature to 180C/Gas 4

- scatter the bacon and peas into the pastry cases and pour a sixth of the mixture into each one

- sprinkle the remaining parmesan on the top and return to the oven for a further 10-12 minutes or until the filling is just set

- leave to cool

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