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My recipe

Mini tarts with bacon and roasted pepper

Introduction

If you love cooking- leftovers are a part of it. I have a big respect for food and ingredients and I'm convinced that some leftovers in the fridge plus a bit of inspiration could turn into a nice and pretty dish. I call it „recipes from the fridge“. And because my fridge is huge and looks like a pantry room, I always find a lot of inspiration for my dishes. This is a background story for the recipe below. I had one pepper left after having made „Roasted peppers sauce“, a piece of mozzarella after pizza, and small piece of dough after yesterday's empanadas. Bacon and pesto are always in my fridge.

Mini tarts with bacon and roasted pepper

PASTRY

  • 200 g AP flour
  • 50 ml olive or vegetable oil
  • 50 ml white wine
  • salt
  • pinch of sugar (optional)

FILLING

  • 1 big roasted pepper, sliced
  • 100 g mozzarella (any other cheese) grated
  • 50 ml pesto
  • 50-70 g bacon, sliced
  • Preheat the oven to 225C
  • For the pastry combine flour and olive oil in the food processor, pulse until the crumbles form, add vine until mixed, add salt, sugar
  • Pull together into a ball of dough, cover with the cling film
  • Roll the dough out 5 mm thick, cut out the circles, use to line mini tart tins
  • Spoon into each tin 0,5 tsp of pesto, spread evenly, add grated cheese, slice of pepper and piece of bacon
  • Fold the edges of the pastry over the filling, sealing any holes that appear along the edges
  • Bake for 10 min at 225C until golden brown.
Thoughts and Ideas

Those mini tarts are best enjoyed while warm. They lose taste when they cool down. If you want you can roast bacon, but I prefer it unroasted. I don't give here the exact proportions as for the dough and filling. This dough is very good, tasty and easy to work with, I'll be using it more in other recipes. You can also add roasted tomatoes to the tarts.