Story: Pastry-free Bacon, Chevre and Zucchini Savoury Tarts
Episode: 8
Presenter: Caroline Taylor
Air Date: 10th November
Chef Caroline Taylor shares an at-home favourite — homemade mini spring tarts with fresh herbs, bacon and zucchini.
Makes 10
Ingredients
- 10 small soft tortillas
- 8 eggs
- 1 cup whipping cream
- 1 zucchini grated
- ½ cup chopped chives
- ¾ cup goats chevre crumbled
- 4 slices bacon diced small
- 1 brown onion diced small
- Salt and pepper to season
Method
- Heat up a heavy based frypan with some oil and sauté the bacon and onion, add some sprigs of thyme if you have any and pick it out later. The bacon wants to be golden and the onions translucent and golden.
- Once cooked, place bacon and onion into a bowl with the grated zucchini, chevre and chives and mix through.
- Crack eggs in a large bowl and whisk thoroughly, then add cream, salt, pepper and whisk again. Pour egg mix into a jug and set aside. (strain if you feel like you’ve got eggshell in there)
- Grease a muffin tray with melted butter or spray oil and gently poke in the tortillas into the inserts.
- Start filling the tortillas with the filling mixture and fill to about the 2/3 mark, then pour in the egg mix to the top, you may have to do this in stages as it settles through the dense mixture.
- Bake at 180c for about 20-30 minutes and just keep an eye on them as every oven is different.
- You’ll know they’re cooked because they’ll be golden on top and have a gentle bounce to the touch in the middle. If unsure, turn the oven down to 120c and cook for another 10 minutes.
- They’ll be all puffed up to begin with, then drop quickly once they’re out of the oven. (Don’t fret, this is normal!) Eat straight away with a little tomato relish, or enjoy cooled, they’re just as tasty!
