Perfect for a pre-dinner nibble: (Should be enough filling to make about 10-12 tarts)
1 pack of pre-cooked mini tartlets (shhhh and a tip from one of the best chefs in Dorset!!)
Three rashers of good smoked bacon
½ finely chopped shallot
Milk (cream if you have it)
Grated nutmeg, salt & pepper
Gentle fry the onion & thinly sliced bacon for a few minutes.
Mix all other ingredients and enough milk to convert the egg into a nice thick pouring consistency
Cool the onion & bacon and then add a small amount into each tartlet.
Spoon in the egg mix, careful it won’t require a lot
Finally finely grate Parmesan over the top and into the oven (170c) for around 10 minutes
Cool and just before serving garnish with finely chopped parsely..
They go great with a nice chilled bottle of Prosecco ‘Spago’