Treat yourself to these yummy, low cal Bacon & Mushroom Tartlets
By Healthy Diet
1 tsp olive oil
150g lean smoked back bacon, cut into bite-sized pieces
1 onion, chopped
1 garlic clove, crushed
300g chestnut mushrooms, sliced
1 tbsp chopped fresh thyme leaves
1 Jus-Rol Light Puff Pastry Sheet (320g)
2 tbsp half-fat crème fraîche
120g bag mixed leaves, to serve
Preheat the oven to 200°C/fan 180°C/ gas 6.
Heat the oil in a large frying pan and add the bacon. Cook for 2-3 minutes, stirring occasionally, until the bacon starts to brown. Transfer to a bowl using a slotted spoon.
Add the onion, garlic and mushrooms to the pan and cook for 3-4 minutes until golden, stirring occasionally. Add the thyme and cook for another minute. Remove from the heat and set aside.
Unroll the pastry sheet, cut into quarters and transfer to a non-stick baking sheet. Using the tip of a sharp knife, score a 1cm border around the edges of each pastry quarter, taking care not to cut all the way through.
Spread the crème fraîche over each piece of pastry, keeping it inside the border. Top with the bacon and mushroom mixture and bake for 20–25 minutes until risen and golden. Serve with salad leaves.
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