Mussel, bacon & brie tartlets

Mussel, bacon & brie tartlets

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 45 mins Plus chilling time

Skill level

Moderately easy

Servings

Serves 8

These rich tartlets, made with Parmesan pastry, make a glamorous dinner party starter - perfect for Christmas or New Year

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
692
protein
27g
carbs
26g
fat
54g
saturates
28g
fibre
1g
sugar
0g
salt
1.85g

Ingredients

For the parmesan pastry

  • 140g butter
  • 225g plain flour
  • 50g freshly grated parmesan
  • 1 medium egg, beaten with 1 tbsp milk

For the filling

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g dry cure streaky bacon or pancetta, cubed
  • 4 medium eggs
  • 284ml pot whipping or double cream
  • 3 tbsp snipped chives
  • 500g frozen cooked shelled mussels, thawed and drained, or 2kg/4lb 8oz fresh mussels
  • 200g ripe brie, rind removed and cubed
  • 200g mixed salad leaves, to serve
  • 2-3 tbsp bought or homemade vinaigrette, to serve

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Method

  1. Rub the butter, flour and Parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.
  2. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.
  3. Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.

Recipe from Good Food magazine, January 2006

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Comments

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wooki481's picture
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Easy and tasty! I added grated courgette and cut back on cream and it worked perfectly.

Crumbortwo's picture
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I thought these tartlets were stunning. The ingredients work so well together. The pastry tasted awful after cooking the cases but when it all came together, the taste was amazing albeit very rich.

harkstar1's picture

Thanks Clare, Thats actaully quite helpful thanks :) I am making them this weekend as practice for Xmas day

sugarbumskitchen's picture

Emma i used cherry tomatoes in mine instead of mussels and it tasted just as good, i cant tell you how much i used i just cut them in half and added them like the brie cut side facing up. hope this helps

harkstar1's picture

Hello, I dont like Mussels, would this work if i substituted the mussels for cheddar? and what quantity would you suggest using? or perhaps another ingredient? Thanks

annak19's picture
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Easy to make and looks and tastes v.impressive. For anyone with a fear of pastry making or lack of time you can use savoury pastry cases available from most supermarkets and add the parmesan into the filling mixture :) I also adjusted the cooking time to more like 25-30mins to ensure it was set through.

gdmfsob's picture
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This is a fantastic dish. Easy to make, even if it requires a little time. I used fresh mussels which were lovely and I also made one large tart as opposed to several smaller tartlets. I adjusted the cooking time as with carolp's comment above. I will definitely make this one again!

carol_p's picture
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I made the pastry in the food processor it was easy and tasted wonderful. Made a large tart rather than small tartlets, so needed to adjust cooking time to more like 30 mins to make sure it was set. Definitely will make again and again using different fillings.

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