The best context in which to enjoy these rustic tarts is a picnic - the outdoors make virtually everything taste better, but it's especially the case with flavours of egg, bacon and cheese wrapped up in gorgeous pastry.
Here I use unsmoked bacon but the smoked variety will work well too, especially if you use a stronger cheddar. The puff pastry gives the tart a flaky texture, but shortcrust pastry makes a fine alternative.
Cheddar and bacon pies
Serves 6
160g puff pastry
4 large eggs
80ml double cream
70g bacon lardons
1tsp chopped fresh tarragon
50g mild cheddar cheese, grated
A pinch of salt
10 turns of milled black pepper
Set the oven to 180C/gas mark 4.
Lightly dust the worktop with flour then roll out the pastry until 5mm thick. Using a round pastry cutter, cut out six even discs and line six large muffin tins with them, leaving the excess hanging over the edges.
In a bowl, lightly beat the eggs with the cream then add the remaining ingredients. Divide the mixture between the moulds then place them in the oven for 10-15 minutes or until the eggs are only slightly wobbly in the middle. Serve immediately.
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