I haven’t been blogging.
It’s not that I haven’t been baking. Believe me. I’ve been baking. A LOT. It’s just that sometimes I don’t have the time to follow through with a blog post.
But I miss it. I miss my ramblings. I miss telling y’all what I’m up to. I miss seeing your comments. I also miss thinking that my blog is inspiring y’all to bake.
So let’s give this another go.
Last night I decided to pair up a kale chopped chicken salad (Kelly from the Gouda Life’s recipe) with a savory tart. Basically I made mini quiches. But since the manfriend isn’t a fan of quiche, I figured if I call it the “mini savory tart” he’ll think it’s pretty delicious and gobble it up.
I was correct.
Mini quiches would not have been a success. HOWEVER the mini tart was. And man was it good.
Thinly sliced new potatoes, leeks and bacon topped with a crème fraiche filling. Encased in a light and flakey pastry shell. Topped with a slice of goats cheese brie.
This tart packed a punch. A punch of amazingness.
The beauty of this recipe is that it’s great for dinner. But I’m also going to have leftovers for lunch today. And it’d be great for a brunch.
Maybe a Mother’s Day brunch? Good thing I’m sharing the recipe now eh? You can make it at home and impress mom.
mini savory potato, bacon & leek tarts
2 c. flour
1 tsp salt
¾ c. COLD butter, cubed
6-7 tbsp COLD heavy cream (or ice water)
1 egg, beaten
1 tsp salt
*this recipe makes enough for 24 mini tarts. So divide in half for the purposes of this recipe – freeze the rest. That way your dough is already ready when you want to bake more mini tarts!
Place the flour and salt into the bowl of your food processor (obviously this can also be made by hand, however, I really do like how my pastry turns out when I use the food processor). Pulse a couple of times to incorporate the dry ingredients.
Add all the cold butter.
Pulse again a few times – you still want pea-sized clumps of butter. Don’t pulse it too much.
Add the cold heavy cream, about 2 tbsp at a time. You’ll see that the dough will start to come together. You want it to hold together when pinched between your fingers, but still loose.
Dump the dough out of the bowl, gather it together and then wrap it in plastic wrap and chill in the fridge for at least 1 hour.
Get the filling and savory ingredients together.
crème fraiche filling:
7 ounces crème fraiche
Sea salt & pepper
¼ of a whole nutmeg, grated
4 mini potatoes, boiled and thinly sliced
½ leek, white part thinly sliced
2 slices of bacon, cooked, cooled on a paper napkin to soak oil, then chopped into pieces
Goat cheese brie, cut into wedges
Remove the dough from the fridge and generously flour your work surface. Roll out the dough. I always, always, ALWAYS roll my dough in one direction. Then I lift then entire dough, turn it a quarter, and roll it again. Repeat. That way you ensure that your dough doesn’t stick on your surface. And you have more control of the overall thinness achieved.
I use a 12 mini tart pan – so in order to fill each mold, I cut a square of the pastry dough, line the tart pan, trim the edges. Repeat. These tart pans are available just about anywhere … but feel free to use your regular muffin/cupcake pan. It’s the perfect size for individual tarts. Remember, we aren’t making bite-sized tarts, so no mini muffin tins this time!
Line each tart shell with a cupcake liner and then fill with chickpeas. Place the pan in your fridge for 30 minutes. This allows the pastry to rest again.
Heat your oven to 375 F.
Blind bake the tart shells for 15 minutes on the lowest rack in your oven.
At the 15 minute mark, take the pan out of the oven. Remove the chickpeas and paper liners and gently brush the entire pastry shell with your egg wash.
Return the shells to the oven, and continue baking on the lower rack for a further 8 minutes (I checked mine after 5 minutes just to be on the safe side).
Once blind baked … fill your tart shells!
Layer the tart shells with potato slices, then slices of leek, the bacon.
Spoon 3 tablespoons worth of filling over each tart shell. Add more if you have leftover filling. Use it all.
Top each tart with a wedge of cheese.
Bake for 25 minutes on the upper rack in your oven (the bottom of your tart shells already baked, now you want the rest of it too).
When done – remove from the oven and allow to cool completely before digging into the tart. They really are best at room temperature. Then try to eat just one. I bet you can’t. Which is why you should probably double the filling recipe and make 2 dozen of these. You’ll be happy you did. I promise.