About this recipe:Light and flaky, these tarts are easy to make and easy to reheat. Just wrap loosely in foil and heat at 180 C for 10 to 15 minutes, or until warm.
5 rashers streaky bacon
1 (200g) tub cream cheese, softened
2 tablespoons milk
50g grated Gruyere cheese
2 tablespoons chopped spring onion
1 packet puff pastry
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 190 C / Gas 5. Lightly grease 10 muffin cups.
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain any fat, dice and set aside.
Place the cream cheese, milk and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in grated cheese and spring onion, and set aside.
Cut pastry into 10 rounds. Press into the bottom and sides of each muffin cup, forming 6mm rims. Sprinkle half of the bacon into the bottoms of the pastry-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from tin, and serve warm.