YIELDS

4 Servings

PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

Bacon and Broccolini Tart

Ingredients

200 g D'Orsogna Natural Streaky Bacon, roughly torn
320 g Ready-rolled puff pastry, at room temperature
125 g Broccolini, cut into 2
2 tsp Milk
4 tbsp Cream cheese
75 g Parmesan, grated
1 Baby spinach & rocket salad pack, to serve

Method

1

Begin by preheating your oven to 200°C. While it heats, remove the pastry from its packaging and use a sharp knife to cut out four squares, each measuring 11cm. Create a 1cm border around the edges of each square by carefully scoring with the knife. Then, gently score the center of each square to allow for puffing. Arrange the pastry squares on a baking tray lined with non-stick baking paper. Using a brush, apply a thin layer of milk along the borders to help achieve a golden finish. Bake in the preheated oven for about 10 minutes, or until the squares have puffed up beautifully.

2

While the pastry is baking, heat a frying pan over medium heat. Add the bacon and cook it for 2-3 minutes, or until it becomes crispy. Once cooked, transfer the bacon to a plate lined with kitchen paper to drain any excess oil. In the same pan, add the broccolini and sauté for 1 minute, just until tender.

3

After removing the pastry squares from the oven, gently press down the centers to create a small well. Spoon 1 tablespoon of cream cheese into each pastry. Evenly distribute the crispy bacon and sautéed broccolini over the cream cheese, then sprinkle with grated parmesan cheese. Return the baking tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and the pastry is golden brown. Serve the pastries alongside a fresh salad for a delightful meal.

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