Delicious traditional small puff-pastry tarts from the North of France.
Preparation time
15 min
Cooking time
20 min
Servings
4
Ingredients
-
Le Rustique Camembert 250g 1
- Bread dough 250 g
- Smoked bacon 150 g
- Leek whites 2
- Crème fraîche 150 g
- Butter 20 g
Preparation
- Chop the leek whites into thin strips, cook on a low heat in a saucepan with the butter, approx. 10 mins.
- Chop the bacon into lardons, then boil them in water for 3 mins. Drain and add to the saucepan.
- Remove from heat, add the crème fraîche and mix.
- Preheat oven to 220°C (gas mark 7). Divide the dough into 4 equal pieces, spreading each one into a disk of around 15 cm diameter on a lightly floured worktop.
- Spread on each disk the leek, crème fraîche and lardon mixture then bake for around 8 minutes.
- Halfway through cooking, place thin strips of the Le Rustique Camembert on the dough (leaving a margin of around 1cm around the edge).
