389. MUSSEL, BACON, and BRIE TARTS

serves 8


For the Parmesan Pastry
140g butter
225g plain flour
50g grated Parmesan cheese
1 medium egg, beaten with 1-tablespoon milk

For the Filling
2 tablespoons olive oil
1 Red onion, finely chopped
2 clove garlic, finely chopped
100g bacon or pancetta, cubed
4 medium eggs
300mls-thickened cream
3 tablespoons snipped chives
500g cooked shelled mussels or 2kg fresh mussels, cooked in a little white wine for 5 mins and then remove the meat from the shells.
200g ripe Brie, cubed
200g mixed salad leaves, to serve
French dressing, to serve

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 wrap and chill for at least 1 hour.

Heat the oven to 200C/fan forced 180C. Roll the pastry out into 5mm thick and line a 25 x 3cm metal flan dish. Fill with greaseproof paper and baking beans and bake blind for 5-7 minutes until the pastry feels dry. Remove beans and paper and bake for a further 4-6 minutes, until lightly golden. Leave to cool.

Reduce the oven to 180C/fan forced 160C. Heat the olive oil in a frying pan and fry the onion for 3 minutes until softened, but not coloured. Add the garlic and bacon, and cook for 2-3 minutes. 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 case 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 minutes until the filling is just firm and golden.

Serve warm with the dressed leaves and some fresh crusty bread. And perhaps a nice glass of chilled Sauvignon Blanc.


courtesy of: Roger Bayley / Roger Bayley's "Recipe of the Week," ABC South East Mornings with Tim Holt