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Alsace Tartlets

Alsace Tartlets

By OcadoLifePublished on 08 December 2022Serve up après-ski vibes with food writer Lizzie Kamenetzky’s crisp and savoury Alsace Tartlets. A twist on a traditional flammkuchen, a Franco-German take on pizza that’s served hot at Christmas markets, these bite-sized tarts are made with baked bread cups instead of pizza dough, for ease and speed. For a sweet festive canape, try Lizzie’s Spiced Mini Apple Doughnuts with Caramel Sauce.
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Time and servings

40 minsTotal time
20 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • Step 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.