| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Canadian |
Appetizer |
36 |
Servings |
INGREDIENTS
| 1 |
|
Pastry for double-crust pie |
| 2 |
tb |
Butter |
| 3/4 |
c |
Finely chopped sweet red peppers |
| 1/2 |
lb |
Brie cheese; cut in small cubes |
| 10 |
sl |
Bacon; cooked and crumbled |
| 3 |
|
Eggs |
| 1 1/3 |
c |
Whipping cream |
|
|
Salt and cayenne pepper |
INSTRUCTIONS
From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")
Date: Wed, 19 Apr 1995 21:41:06 +0000
On lightly floured surface, roll out pastry thinly and line thirty-six
2-1/4-inch (6cm) tartlet tins. Line with foil and weight down with pie
weights or dried beans. Bake in 375F (190C) oven for 10 minutes. Remove
foil and pie weights; let cool.
In skillet, melt butter; saute red peppers until softened. Spoon into tart
shells; top with cheese, then bacon.
In bowl, beat together eggs and cream; season with salt and cayenne to
taste. Pour over mixture in tart shells; bake in 350F (180C) oven for 10 to
15 minutes or until filling is firm. Serve immediately. (Tarts can be
cooled and frozen in airtight containers. To reheat, bake frozen tartlets
in 375F (190C) oven for 10 minutes or until heated through.) Makes 36
appetizers.
Source: The Canadian Living Cooking Collection: Soups And Starters, page 49
REC.FOOD.RECIPES ARCHIVES
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