Savory Bacon Cranberry Cheese Tartlets
A savory, low carb, and tasty bacon cranberry Mahon Menorca Cheese tartlet with a sprinkle of thyme leaves.
Appetizer, gluten free, low carb, tartlets
blanched almond flour
cooked and chopped
about 1 ½ cups Mahon Menorca Semi-Cured Cheese, cubed
unsweetened or sugar-free dried cranberries
fresh thyme leaves
black pepper *optional
Preheat oven to 375 F (190 C) and grease a 12 cup muffin pan.
In a large mixing bowl combine tart crust ingredients: almond flour, egg, melted butter and sea salt. Mix until dough forms.
Form dough into 12 balls using your hands. Place each dough ball into each prepared muffin cup.
Using a small glass or cup that fits in a muffin cup, press dough ball down and turn to make a depression and form the tartlet crust. * see photo
Once all the tarts crusts are shaped, bake the crusts by themselves at 375 F (190 C) for 7 minutes until lightly golden. Remove crusts from oven.
Fill partially baked crusts with chopped cooked bacon, cubed Mahon Menorca cheese, and dried cranberries. Sprinkle with tartlets with salt, pepper, and fresh thyme leaves.
Bake tartlets at 375 F (190 C) for 10 minutes or until cheese is completely melted. Remove from oven and let cool for 8 to 10 minutes.
Using a butter knife between the tartlet crust and muffin cups, slide the knife around the edges tartlets and lift to remove each tart and serve.
*all nutritional data are estimates based on the products I used* Yield: 12 Servings. Serving Size: 1 tartlet