Mushrooms and bacon tartlets are mouthwatering and delicious.
So easy and quick to prepare, they will be perfect for an aperitif or as an appetizer.
Incredibly easy to prepare, with simple and tasty ingredients.
Mushrooms sauteed, go perfectly with shredded bacon and a sprinkling of parmesan cheese. And if we then lay them on delicious and fragrant puff pastry tartlets, success is assured.
Serve these Mushroom and Bacon Tartlets with Air Fryer Parmesan Zucchini Chips, for an appetizer or a quick and tasty dinner.
I suggest this recipe from my Italian blog. Read the recipe/Leggi la ricetta: Fast Puff Pastry Pizzette/Pizzette di pasta sfoglia veloci.
Ingredients
for the mushrooms sauteed
Tools
How to make Mushrooms and bacon tartlets
Prepare sautéed mushrooms
In a frying pan, heat the oil and brown the garlic.
Remove the garlic and add the cleaned and sliced mushrooms.
Cook for about ten minutes. Salt the mushrooms, add a tablespoon of chopped parsley and let cool to room temperature.
Prepare the puff pastry
Unroll the puff pastry and leave its supplied baking paper.
Using a knife or pizza cutter, cut the puff pastry into 12 rectangles about 8×7 cm (photo 1).
Prick the pastry with the tines of a fork (photo 2).
Arrange the ingredients
On each rectangle of puff pastry, place a tablespoon of béchamel sauce (photo 3). Then spread it out, leaving a clean edge all around (photo 4).
Arrange the mushrooms (photo 5) then the bacon cubes (photo 6).
Spread a sprinkling of Parmesan cheese (photo 7) and a little more béchamel sauce on top (photo 8).
Bake the tartlets
Lifting them with the parchment paper, move the tartlets to a baking sheet.
Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes or until the edges begin to take on a nice brown color.
Notes about Mushrooms and bacon tartlets
Consume the tartlets the same day to enjoy their fragrance and crispness to the fullest.
If you have leftovers, store them in an airtight container.
The next day, you can put them in the oven or air fryer for a few minutes to restore their initial fragrance.
If you are in the summer and the temperature is very high, the puff pastry will tend to melt. I recommend, before baking the tartlets or any preparation with puff pastry, to let them rest in the refrigerator for at least half an hour. Or in the freezer for 20 minutes.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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