| Makes about 50 - 60 tarts. |
| The Crust |
| 1 package Frozen Puff Pastry |
| Roll the pastry dough out thin and cut into shapes.
Place cut dough on parchment paper on a cookie sheet, stacking layers of dough with a sheet of
parchment paper in between each layer. Tightly wrap the dough
(on the cookie sheet) with plastic wrap and re-freeze. These
are so thin there is no need to thaw these before using them. |
| The Cheese Filling |
|
8 oz Ricotta |
6 oz Sour Cream |
| 2 oz cream cheese |
¼ cup grated parmesan cheese |
| 2 T flour |
salt, pepper, Tabasco, parsley to taste (some for the
mixture, some to sprinkle) |
|
| Put the ricotta, sour cream, cream cheese, parmesan, and flour
into a food processor and mix until will blended. Add salt, pepper
and Tabasco to taste. If you are not using this immediately, do not
add the parsley. This can be refrigerated or frozen at this point. Thaw before using. When you are ready to make the tarts, add some parsley to provide a little color and flavor. |
| The Bacon and Onion Filling |
| 3/4 lb bacon, diced (I like the thick, smoked varieties) |
3 medium onions, halved and sliced thin |
| butter/vegetable oil |
|
|
|
|
| Render bacon fat and drain most fat off of bacon, add onions and
cook slowly to color slightly. Chill. This can be frozen if
desired. Thaw before using. |
| To make the tarts |
| Pre-heat the oven to 450 degrees. (You want a hot oven.) |
| Place a single layer of pastry on parchment paper on a cookie
sheet. Pipe (or spoon) a dab of cheese on the pastry followed by the bacon/onion mixture and sprinkle with
parsley. |
| Bake for a few minutes until the crust is golden brown and
puffed. Watch carefully because while these need to be cooked there is a very small margin of error before
these burn.
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This
recipe is great for appetizers for both large and small groups. We have served it for a few guests at home and to
large groups. It is always popular!
