The aroma of smoky bacon mixed in with the fresh leeks and goat cheese is simply amazing but even that does not compare to its fantastic flavour!
Ingredients
- 8 slices Double smoked bacon
- 1 Leek -Chopped
- 1 tablespoon Butter
- 1/2 cup Goat Cheese crumbled
- 1 Egg
- 1 cup Sour cream
- 2 teaspoon Dijon mustard
- 1/4 teaspoon Salt
- 1/2 teaspoon Black pepper
- Pastry
- 1 cups Flour
- 1 cup Butter
- 3 tablespoon Sugar
- 1/3 cup Cold water
- 2 Egg yolks
Instructions
- Slice bacon crosswise into 1/4 inch slices. Chop leeks into small pieces: measure out about 1 cup. Cook bacon 5 minutes over medium heat or until some fat is rendered and bacon is soft. (do not brown bacon as this will happen when tartlets are baked)
- Add leeks and butter to hot pan; cook over low heat 5 minutes or until leeks are softened but not browned. Cool while continuing with recipe.
- In a food processor pulse flour butter and sugar until crumbs the size of peas. Whisk egg yolks and water and add to the flour mixture and pulse until just combine
- Roll out pastry thinner than for a pie; cut rounds with a 2 1/2 inch cutter. Line mini muffin tins with pastry. Extend pastry slightly above cup rim. Freeze for 10 mins
- Preheat oven to 450
- Divide goat cheese among cups; top with leeks. Beat egg lightly; stir in sour cream, mustard and seasoning. Spoon sour cream mixture over top, about a scant 1 tablespoon per tartlet. Top with several bacon bits.
- Bake 14 mins to 18 mins. Cool on a rack 5 mins then remove from cups. Serve warm or at room temperature. Tartlets can be frozen or reheated as needed
