Quick & Easy

Bacon and mushroom tarts

These crispy, tasty little tarts make wonderful finger food.
24 Item



1.Preheat oven to 180°C. Lightly grease 2 x 12-hole shallow patty pans with cooking spray.
2.Gently separate 2 spring roll wrappers together from the pile, being careful not to stretch the pastry. Keep the 2 wrappers together, place on a chopping board and cut into 4 rounds with an 8cm round cutter. Press the pastry rounds into the greased tartlet pan. Repeat with remaining spring roll wrappers.
3.Sauté bacon and mushrooms in a heated, greased frypan until mushrooms are tender. Remove from pan and drain on paper towel. Lightly beat eggs in a large bowl. Add milk and whisk to combine.
4.Place a teaspoon of bacon and mushroom filling into each pastry case. Pour the egg mixture over the filling, being careful not to over-fill the tarts. Sprinkle cheese on top.
5.Bake tarts for 20-25 minutes until filling is set and golden.

The tarts can be baked several hours ahead. Cool, then cover and refrigerate. Reheat as required.


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