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Mussel, bacon & brie tartlets

 


Method 1

Ingredients

For the parmesan pastry

140g butter

225g plain flour

50g freshly grated parmesan

1medium egg

beaten with 1 tbsp milk

For the filling

2 tbsp olive oil

1 red onion

finely chopped

2 garlic cloves

finely chopped

100g dry cure streaky bacon

or pancetta, cubed

4medium eggs

284ml pot whipping or double cream

3 tbsp snipped chives

500g frozen cooked shelled mussels

thawed and drained, or 2kg/4lb 8oz fresh mussels

200g ripe brie

rind removed and cubed

200g mixed salad leaves

to serve

2-3 tbsp bought or homemade vinaigrette

to serve

step 1

Rub the butter, flour and parmesan together in a bowl until the mixture has the consistency of fine breadcrumbs. Add the egg mix and quickly bring it all together into a dough. Knead lightly a few times with floured hands until smooth. Shape into a flat ball, cover in cling film and chill for at least 1 hr.

step 2

Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin and line eight 10cm x 3cm tartlet tins. Fill with greaseproof paper and baking beans, and bake for 7-10 mins until the pastry feels dry. Remove beans and paper, then bake for 2-3 mins, until lightly golden. Leave to cool.

step 3

Reduce oven to 180C/fan 160C/gas 4. Heat the olive oil in a frying pan and fry the onion for 3 mins until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 mins. Allow to cool slightly. Meanwhile, whisk the eggs and cream with the chives, then fold in the onion, bacon and mussels. Season to taste. Set the cases on a baking sheet. Spoon the mix in and scatter the brie over the top, pushing into the mix here and there. Bake for 12-15 mins until the filling is just firm and golden. Serve warm with dressed leaves.

RECIPE TIPS

USING FRESH MUSSELS

If using fresh mussels, you will need 2kg (in shell weight). Discard any with broken shells and those which don’t close when sharply tapped. Cook on a high heat in a large pan with a splash of white wine for about 5 mins, shaking once or twice. Discard any that don’t open, remove the meat from remainder. Strain the cooking liquid and heat with the onion mix until evaporated.

Method 2

🧺 Ingredients (makes 6–8 tartlets)

For the tartlets:

1 sheet ready-rolled puff pastry (or shortcrust pastry)

150g Brie cheese, sliced or cubed

150g cooked mussels, drained (fresh or tinned in brine)

4–6 rashers of streaky bacon, cooked until crisp and chopped

1 small shallot, finely chopped

1 tbsp olive oil

1 tsp fresh thyme leaves (or ½ tsp dried)

Salt & freshly ground black pepper

1 egg, beaten (for glazing)

Optional garnish:

Fresh parsley or dill, finely chopped

A drizzle of balsamic glaze or lemon juice

👩‍🍳 Method

Preheat oven:

200°C (180°C fan) / 400°F.

Prepare the pastry:

Roll out the puff pastry and cut into 6–8 rounds or squares, depending on your tartlet tin.

Press into tartlet tins or a muffin tray.

Prick the base lightly with a fork to prevent puffing.

Cook the shallots and bacon:

Heat olive oil in a pan over medium heat.

Add the shallot and cook for 2–3 minutes until softened.

Add chopped bacon and thyme, and cook for another 1–2 minutes.

Season lightly with salt and pepper (remember bacon is salty).

Assemble the tartlets:

Place a few pieces of Brie at the base of each tartlet.

Top with mussels and bacon-shallot mixture.

Add another small slice or cube of Brie on top.

Glaze and bake:

Brush the edges of the pastry with beaten egg.

Bake for 15–20 minutes, until the pastry is golden and crisp and the cheese is melted.

Serve:

Remove from tins and let cool for 2 minutes.

Garnish with fresh parsley or a squeeze of lemon juice if desired.

Serve warm as a starter or alongside a fresh green salad.

🌿 Tips & Variations

Swap Brie for Camembert, Goat’s cheese, or Mozzarella for a different cheese profile.

Add a sprinkle of chilli flakes for a spicy twist.

For extra crunch, add toasted pine nuts on top before baking.

Can be made ahead and baked just before serving — just keep unbaked tartlets in the fridge.



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