Ready Steady Cook Challenge – Starter – Bacon and Brie Tartlets

Ready Steady Cook Challenge

OK so here it finally is… the first course of my Ready Steak Cook challenge entry.  After deliberating over my list of ingredients I decided to make these cute little bacon and brie tartlets.  More on the canapé side of things then a starter, still a perfect option to serve as a pre-meal snack with drinks while you wait for all your dinner guests to arrive.

Ready Steady Cook - Starter

Having all the necessary ingredients in the challenge pantry, I decided to go with a shortcrust pastry for the tartlet shells.  For a little help I followed this thorough how to on Delia Online.

Ready Steady Cook - Starter


  • 110g cake flour
  • 50g butter – at room temperature cut into small pieces
  • 1 Tbsp water
  • 125g bacon – chopped into small pieces
  • 125g brie – chopped into small pieces


  1. Place flour and butter in a large bowl and rub the butter into the flour using your fingertips.
  2. Once the flour and butter is combined and has the consistency of breadcrumbs add the water a little at a time. While you are adding the water bring the dough together with your hands until you have a solid mass.
  3. Cover the dough and let it chill out in the fridge for 30 minutes.
  4. Turn your oven on to preheat at 180°C.
  5. Remove the dough from the fridge and roll out to a thickness of 3mm.
  6. Cut 15 rounds out of the rolled dough, you can use a cookie cutter or glass for this task.
  7. Line a 15 hole silicone mini muffin try with the 15 rounds, pressing the dough down into each hole to form a little shell.
  8. Place the muffin tray in the fridge for the dough to chill out some more.
  9. While the unbaked shells are chilling, chop the bacon and brie into small pieces.
  10. Remove the lined muffin tray from the fridge and place a teaspoon each of the chopped bacon and brie into each shell.
  11. Place the muffin tray in the oven and bake for 20 minutes.

Ready Steady Cook - Starter

These tartlets are delicious served warm or cold.  Besides being a lovely start to a multi course meal I think they would also be a welcome addition to a packed lunch or picnic spread.

Ready Steady Cook - Starter

6 responses to “Ready Steady Cook Challenge – Starter – Bacon and Brie Tartlets

  1. These are adorable!
    Hila Jonker´s last blog post ..Red Velvet Cupcakes

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  3. Lovely! Definitely wouldn’t say no to popping a few of these into my mouth pre-dinner.
    Marisa´s last blog post ..August Nibbles

  4. Oh man, I’m so jealous that you had bacon AND brie as items…these look and sound amazing! YUM! =)
    girlichef´s last blog post ..Sage &amp Cheddar Beer Bread

  5. Brilliant idea, it’s new and cute! Keep it up! I do enjoy visiting your blog. I hope you’ll post more of your recipe in your blog. It’s a perfect idea for individuals like me who are searching for unique, simple and easy recipe that can bring for pack lunches. 😉

  6. Wow! Very tempting little tarts indeed… I thought you might put the beetroot and brie together but this actually looks much yummier 🙂 Congrats.
    Sam´s last blog post ..Ready Steady Cook!

    • Nicola (Wots For Lunch)

      Thanks Sam. Now that you mention it I think these would benefit from the sweetness of a little beetroot.

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