Ingredients
9 total- 7 slices of of white bread
- 50 g of unsalted butter, melted
- 6 rashers of streaky bacon, finely chopped
- 1 tbsp of olive oil
- 1 medium onion, finely sliced
- 4 tbsp of crème fraîche
- 0.5 tsp of whole nutmeg, grated
- 25 g of gruyère, finely grated (optional)
- 2 thyme sprigs, leaves to scatter
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Remove the crusts from the bread and use a rolling pin to roll the slices as flat as you can. Cut out discs with a 5cm fluted cutter; you should get 4 to a slice. (Use up the discarded crusts by blitzing them into breadcrumbs; store in the freezer until you have enough for a recipe.)
Step 2
Brush 2 x 12-hole mini tart tins with melted butter; place a bread disc into each, pressing them down. Brush the bread with butter; bake for 8-10 mins, until lightly golden and crisp. Set aside in their tins.
Step 3
Meanwhile, fry the bacon in the oil until crisp, then remove with a slotted spoon to a bowl. Add any remaining melted butter to the pan and fry the onion gently for 10 mins, until very soft and lightly golden. Remove with a slotted spoon and add to the bacon.
Step 4
Put a small blob of crème fraîche into each of the bread cases then grate a little nutmeg over the top. Divide the bacon and onion mix between the cases and top with a pinch of gruyère, if using.
Step 5
Bake for 4-5 mins, or until the cheese is golden. Cool on a wire rack for a couple of mins, then scatter with thyme and serve while still warm.