Anyway, I digress. I’m so happy, that you’re so happy, to see bacon again. I am of course presuming that you love bacon; if not, you may be in the wrong place; but let me enlighten you.
I had some filo left over and couldn’t bare the thought of not making good use of it. I then bought some bacon, absentmindedly, as one often does, and a cucumber. After I had my tarty brainwave (see, ‘flanny’ would never work) I had to (regretfully) leave the cucumber untouched and gather the other wonderful tart-appropriate ingredients together. And oh how glad I am that I did.
AGAIN, you can make a mini version. Mini tarts. What a thought. Though they are a little too moreish, dangerously so in fact, so it might be better to prepare in advance and cook them as the occasion arises, and not before hand, so as to ensure full tartlette attendance.
Timings: About 45 mins
Kitchen Stuff: tart tin, or a saucepan
Ingredients:
1 ball of Mozzarella, cut into medium chunks
Asparagus Trimming (what a hobby): Hold your asparagus at the stubby end and in the middle and gently snap – it will snap where it’s supposed to and you can get rid of the woody ends.
1. SPAZAGUS: Steam or boil the asparagus until just tender, rinse under cold water immediately then pat dry and pop in a bowl.
2. BACON: Cut your bacon into little strips then add to a frying pan with your onion and gently fry until your onion is lightly browned and your bacon is deliciously crisp. Add it to the asparagus.
Tart tin looks a bit like this ->
5. SAUCY: Put the cornflour in a non-stick saucepan over a medium heat and stir in 50ml of the milk, make a paste. Pour over 200ml milk and continue stirring. Bring the sauce to a simmer, stirring constantly.
Add a small handful of cheddar (about 20g), mix in and cook until the sauce is thick and smooth. Season with some flaky salt and ground black pepper. Take it off the heat and stir in the rest of the milk to thin slightly.
MINI ME’s: For the little ‘uns, use a cupcake/muffin tin and bake for about 10 mins. Once you’ve got your little filo stars (same method as the big pastry case but with small squares you’ve cut), put a little of each ingredient in, then a spoonful of mixture, and there you go. Bake for 10 mins or so and make sure people don’t get over excited and burn their mouths.
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