Bacon and Mushroom Tarts

A simple egg mixture with slices of fresh mushroom, green beans and bacon with a hint of cheese make these a tasty way to hide vegetables. These can be made with filo pastry, or without for a gluten free option. Use a shallow tart pan, preferably with non-stick surface for clean removal and perfect shape.

This recipe makes 18 small tarts

Ingredients

• 8 x large eggs, beaten
• 1/4 cup brown rice milk
• 2 x bacon rashers, finely chopped
• 6 x green beans, finely chopped
• 1 x large mushroom, finely sliced
• 1/2 cup cheese
• 2 x sheets filo pastry, defrosted

Method

• Beat eggs with milk using a whisk
• Add cheese, bacon and beans to mixture and stir
• Cut filo pastry into squares, the size of the top of tart pan (these were about 8 - 10 cm square)
• Place squares of pastry over cavity and lightly press down, avoid trapping air between the pastry and the dish
• Pour mixture evenly into pastry, almost to the top
• Top with mushroom slices, pressing down slightly to embed them into the egg without disappearing into it. This gives a nice dark mushroom colour to the final tart.
• Bake in moderate oven (180C) for about 20 minutes or until pastry is crispy and golden brown

There are unlimited variations to these tarts ... here's a few ideas

• Capsicum, mushroom and parma ham
• Parmesan cheese, proscuitto and snow peas
• Tuna, sun dried tomato and cheese
• Bacon, egg and grated zucchini
• Carrot, cheese and chicken

Pic: To create a gluten free variation of this dish, simply leave the pastry out of the recipe. If you use a non-stick, undamaged tart pan you will be able to remove your tarts easily and they will take the shape of the pan.