Mussel, bacon & brie tartlets
- Preparation and cooking time
- Plus chilling time
- More effort
- Serves 8
These rich tartlets, made with parmesan pastry, make a glamorous dinner party starter – perfect for Christmas or New Year
For the parmesan pastry
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
- 4medium 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
- STEP 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.
- STEP 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.
- STEP 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.
USING FRESH MUSSELS
If using fresh mussels, you will need 2kg (in shell weight). Discard any with broken shells and those which don’t close when sharply tapped. Cook on a high heat in a large pan with a splash of white wine for about 5 mins, shaking once or twice. Discard any that don’t open, remove the meat from remainder. Strain the cooking liquid and heat with the onion mix until evaporated.