This crisp, sweet and savoury appetizer that's served at room temperature is a surefire hit with guests.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In large saucepan, cook bacon over medium-high heat until almost crisp, about 5 minutes. Drain on paper towels; cut crosswise into 3/4-inch (2 cm) wide slices.Discard all but 4 tsp fat from pan. Add leeks and garlic; cook over medium heat, stirring frequently, until softened, about 3 minutes.
Add wine; cook over medium-high heat until almost no liquid remains, about 2 minutes. Stir in apples, thyme, salt and pepper; cook until apples are softened slightly, about 3 minutes. Stir in cream. Set aside. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)
Unroll puff pastry. On lightly floured surface, roll out 1 square to 14- x 10-inch (35 x 25 cm) rectangle; place on parchment paper–lined baking sheet. Brush 1 tsp of the milk in 3/4-inch (2 cm) border around pastry; fold in brushed corners and sides. Spread half of the mustard on unfolded base of pastry; top with half each of the filling, bacon and Gruy?re cheese. Repeat with remaining pastry. Brush folded sides of pastry with remaining milk.
Bake in 400?F (200?C) oven until pastry is crisp and golden brown, about 25 minutes. Let cool. Cut each tart into 8 pieces.
Tips: Cooking the bacon before cutting it into chunks gives it a better shape. Look for puff pastry in the freezer section of your grocery store. Cover and refrigerate any leftovers overnight and reheat in a 375?F (190?C) oven, about 15 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 223 mg
- Sugars 4 g
- Protein 5 g
- Calories 194.0
- Total fat 12 g
- Potassium 76 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 16 g
%RDI
- Iron 9.0
- Folate 2.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 3.0
