Canapé Tartlets with Tenderstem®, Lardons, Mushrooms & Brie
1 hour and 40 minutes cooking
Makes 12 tartlets
These simple but clever canapés are sure to wow your party guests.
You’ll need baking beans to cook the pastry.
- 1 pack of ready-made shortcrust pastry (approx. 500g)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 100g lardons / smoked bacon bits
- 8 mushrooms, chopped
- 150g brie, or camembert, rind removed & chopped into small chunks
- 250g Tenderstem® broccoli, cut into 1 cm chunks
- Heat your oven to 180 FAN/ 200 C. Start by buttering your 12 hole muffin pan. Then cut out 12 rounds of pastry using a 5cm ring. Push your pastry rounds into the muffin holes.
- Cut squares of baking paper into squares just bigger than the muffin holes and place over each pastry case and fill with baking beans. Place in the oven for 15 minutes.
- Remove from the oven, remove the baking beans and baking paper. Place the tartlet cases back into the oven for a further 10 minutes.
- Meanwhile, heat the olive oil in a frying pan and add your onion and lardons and cook for 5 minutes.
- Add your mushrooms and season well and cook for a further 4-5 minutes.
- Take the pan off the heat and let it cool for a few minutes. Then add your chunks of cheese and stir.
- Meanwhile, steam or boil your Tenderstem® broccoli for just 4 minutes, until just cooked. Save the cooking water.
- Take your pastry out of the oven and fill each case with a tablespoon or more of the mixture, making sure to include a little of everything.
- Take a couple of pieces of Tenderstem® and push into the center of the tartlets.
- Place the tartlets back in the oven for 25 minutes.
- Let the tartlets cool a little before removing carefully from the tin and serving.
Picture doesn’t use Tenderstem®. Cut the Tenderstem® as appropriate to showcase the florets.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.