Mussel, bacon & brie tartlets

Mussel, bacon & brie tartlets

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(6 ratings)

Prep: 30 mins Cook: 45 mins 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

Nutrition and extra info

Nutrition: per serving

  • kcal692
  • fat54g
  • saturates28g
  • carbs26g
  • sugars0g
  • fibre1g
  • protein27g
  • salt1.85g
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    For the parmesan pastry

    • 140g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g plain flour
    • 50g freshly grated parmesan



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 1 medium egg, beaten with 1 tbsp milk



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 red onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 100g dry cure streaky bacon or pancetta, cubed
    • 4 medium eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 284ml pot whipping or double cream
    • 3 tbsp snipped chives
    • 500g frozen cooked shelled mussels, thawed and drained, or 2kg/4lb 8oz fresh mussels



      Once regarded as the poor relation of the shellfish family because of their small size and…

    • 200g ripe brie, rind removed and cubed
    • 200g mixed salad leaves, to serve
    • 2-3 tbsp bought or homemade vinaigrette, to serve



      A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…


    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.

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    Comments, questions and tips

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    29th Dec, 2013
    Easy and tasty! I added grated courgette and cut back on cream and it worked perfectly.
    12th Jan, 2013
    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.
    4th Dec, 2012
    Thanks Clare, Thats actaully quite helpful thanks :) I am making them this weekend as practice for Xmas day
    23rd Nov, 2012
    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
    18th Oct, 2012
    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
    28th Jan, 2011
    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.
    26th May, 2010
    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!
    5th Feb, 2009
    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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