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Gratin dishes, pies and soufflés
Ingredients
2 level (24 tartlets)
1 pack ready-made
shortcrust pastry
6 rashers of bacon
1 onion, chopped
2 eggs, beaten
250 ml sour cream
350g Gruyere cheese,
cut into very small
cubes
salt, pepper
2 tbsp olive oil
1 level (12 tartlets)
1 pack ready-made
shortcrust pastry
3 rashers of bacon
1/2
onion, chopped
1 egg, beaten
125 ml sour cream
225g Gruyere cheese,
cut into very small
pieces
salt, pepper
1 tbsp olive oil
Preparation
Put bacon onto a heatproof plate and cover with
a piece of kitchen roll, cook on microwave
1000 watts for 2 minutes.
Put oil into a bowl and add onions, cook on
microwave 1000 watts for 5 minutes.
Pre-heat the oven on convection 190°C. If cook-
ing 12 tartlets, pre-heat with enamel shelf in
position. If cooking 24 tartlets, pre-heat with
metal tray on glass tray and enamel shelf in posi-
tion.
Mix together the eggs, sour cream, onion, cheese
and seasoning (optional) to taste.
Cut the cooked bacon into pieces and add to the
mixture.
Roll the pastry out to a thickness of approx.
5mm. Cut out 12 or 24 pastry rounds, 6cm in
diameter. Place into bun tins. Fill each pastry
case with filling.
If cooking 12 tartlets, place bun tin on enamel
shelf. If cooking 24 tartlets, place one bun tin on
enamel shelf and one bun tin on metal tray on
glass tray. Bake for 20-25 minutes until the tarts
are golden and bubbling.
Serve immediately or store in refrigerator and
warm before serving.
Swiss cheese tartlets
Cooking Time: 27-32 mins.
