‘Tis the season to entertain and we all know planning ahead ensures a stress-free soirée. With the help of a few clever graters from the Microplane® range, these tartlets can be made quickly and easily the day before and served cold or simply warmed up in the oven when your guests arrive.
The sweetness of the pear perfectly offsets the saltiness of the crispy bacon and both are beautifully complemented by the creamy goat’s cheese and peppery rocket.
Makes: 6 Tartlets
Equipment: 6 individual non-stick tartlet cases, baking paper
Ingredients:
2 small pears, cored and thinly sliced
1 tbsp butter
1 tsp sugar
6 slices of unsmoked streaky bacon
1 270g pack of ready-made Filo pastry
100g melted butter for brushing 150g sour cream
300g grated hard goat’s cheese (we use the Microplane® Master Series Extra Coarse Blade)
3 medium free range eggs
Salt & Pepper Nutmeg Zest of one lemon (we use the Microplane® Master Series Zester)
Handful of washed rocket to garnish
Method:
Preheat the oven to 175°C / 347°F / gas mark 3
1. Put the butter, sugar and pear slices in a pan and gently cook until golden and set aside.
2. In the same pan fry the bacon until crispy and set aside
3. Brush the six tartlet cases with a little butter and line with baking paper
4. Unwrap the filo pastry and cut into six.
Put one piece of filo pastry at a time into each dish. Using a pastry brush, cover each piece with some of the melted butter and then layer with another piece of filo, brush with butter and so on.
