These smoky, cheesy tartlets can be part of a brunch or evening party spread.
- 1 pkg (15 oz/425 g) pie crusts (2 crusts), softened according to package directions
- 8 slices bacon
- 2 plum tomatoes
- 1 cup (250 mL) shredded cheddar cheese
- 4 oz (125 g) cream cheese, softened
- 2 tsp (10 mL) Dijon mustard
- 1 garlic clove, pressed
- Sliced green onions and additional diced tomato (optional)
Preheat oven to 400°F (200°C). Unroll pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining crust. Bake 8-10 minutes or until golden brown.
Meanwhile, stack bacon; thinly slice using Utility Knife. Cook bacon in (8-in./20-cm) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon to paper towel-lined plate; cool slightly. Meanwhile, cut tomatoes in half using clean Utility Knife; scrape out seeds and dice. Chop bacon with Food Chopper. In Classic Batter Bowl, combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and garlic pressed with Garlic Press; mix well.
Remove pan from oven to Stackable Cooling Rack. Using Adjustable Measuring Spoon, fill each cup with about 1 tbsp (15 mL) of the cheese mixture. Bake 5-7 minutes or until cheese is melted. Garnish with green onions and additional tomato, if desired.
- 24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 9 g, Protein 3 g, Sodium 180 mg, Fiber 0 g