Savoury Tartlets

A bit like mini-quiches, these are a good choice for an afternoon tea savoury.

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Prep Time: 40mins Servings: Makes 24
  • 2 rashers bacon, chopped

    1 onion, finely chopped

    2 eggs

    1 cup milk

    salt and pepper

    4 sheets Edmonds flaky puff pastry, thawed

    1 Tbsp chopped parsley or chives

  • 1. Preheat the oven to 200˚C.

  • 2. Gently cook the bacon and onion in a frying pan until the onion is transparent – about 10 minutes. Set aside to cool.

  • 3. Using a fork, beat together the eggs, milk and salt and pepper. You want a well-combined, not frothy mixture.

  • 4. Place the pastry on a lightly floured board, and cut out 24 rounds with a 7cm cutter. Line patty tins with the pastry. Spoon a little of the onion mixture into each pastry case, top with the chopped herbs and carefully pour or spoon in some egg mixture.

  • 5. Bake for 15 minutes or until golden and set. Serve hot or warm.


    Add 2–3 tablespoons grated tasty cheddar cheese and a dash of cayenne pepper to the egg mixture, or place a small square of feta or brie in each tartlet.

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