Breton Brew Bite
Savory bacon and coffee aioli tartlets with a crispy Ruffles crown
30 minutes
Serves 4
DinnerFrenchNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we take a Breton tart shell, fill it with smoky bacon-coffee mayonnaise, and crown it with cheddar and sour cream Ruffles. Expect bold French-inspired technique, unorthodox umami, and the crunchiest finish this side of Brittany.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. In a mixing bowl, combine flour and kosher salt. Add cold diced butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- 02Add the egg yolk and ice water. Stir until the dough just comes together. Press gently into a ball, flatten into a disk, and chill for 10 minutes.
- 03Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into four circles to fit four 4-inch tartlet pans. Press into pans, trim excess, and prick the bases with a fork.
- 04Line each shell with parchment and fill with baking weights or dry beans. Bake for 12 minutes, then remove weights and bake another 5 minutes until lightly golden. Cool completely.
- 05While the shells bake, cook diced bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tablespoon rendered fat.
- 06In a bowl, whisk mayonnaise with the cooled coffee, reserved bacon fat, black pepper, and half the cooked bacon.
- 07Spoon the bacon-coffee aioli evenly into the cooled tart shells. Sprinkle with remaining bacon.
- 08Top each tartlet with a mound of crushed cheddar and sour cream Ruffles for a savory, textural crown. Serve immediately, while the shells are crisp.
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