Pasta and Bacon Puff Tarts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
8
- Ingredients
- 14 ozs Puff pastry
- 1 Tbsp butter
- 1 shallot (finely chopped)
- 1 Tbsp all-purpose flour
- ¼ cup dry white wine
- Saffron
- ½ cup vegetable stock
- ¼ cup cream
- 4 cups short macaroni
- ½ cup Bacon (streaky, American)
- 1 Tbsp clarified butter
- ⅔ cup Ricotta cheese
- thyme (to garnish)
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
2.
Roll out the puff pastry to a thickness of 3-4 mm. Cut out 32 circles (approx. 8 cm in diameter). Cut a hole (diameter approx. 6 cm) out of the centre of 24 of the circles to form rings. Place the circles on the baking tray, brush the edge with water and stack 3 rings on top of each circle, brushing each with water (apart from the top layer). Bake in the oven for approx. 15 minutes.
3.
Melt the butter in a pan and sweat the shallot until translucent. Sprinkle over the flour and stir until it foams. Deglaze with the wine then add a pinch of saffron threads and stir in the stock. Simmer gently for around 10 minutes, stirring occasionally.
4.
Stir in the cream and blend the sauce to a fine purée with a stick blender. Reduce a little further or add more stock, depending on the desired consistency. Finally, season to taste with salt and ground white pepper.
5.
Meanwhile, cook the pasta in salted water until al dente. Fry the bacon in hot clarified butter until crispy. Drain on kitchen paper.
6.
Mix the pasta through the sauce and divide between the hot pastry cases. Top each one with 1 tbsp ricotta and 1 tbsp diced bacon. Serve immediately, garnished with thyme.
