Bacon and cheese tarts
3 slice(s), (3 x 25g slices), finely chopped
White lavash bread
2 piece(s), cut into 12 x 7cm rounds
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Grated parmesan cheese
20 g, 1/4 cup
1 medium, lightly beaten
3 tbs, trimmed, thinly sliced
Fresh flat-leaf parsley
1 tbs, finely chopped
- Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray a 12-hole (1½ tablespoons/30ml capacity) patty cake tin with oil.
- Heat a small non-stick frying pan over medium-high heat. Add bacon and cook, stirring occasionally, for 2–3 minutes or until golden. Set aside. Press lavash rounds into prepared patty cake tin.
- Combine bacon, tasty and parmesan cheese, egg, shallots and parsley in a medium bowl. Season with salt and freshly ground black pepper.
- Spoon bacon mixture into prepared tart cases. Bake for 10–15 minutes or until golden and set. Serve hot or cold.