My eldest daughter is a master of hyperbole. She freely peppers her speech with “never” and “always” in an effort to evoke some sort of response in her parents. “You NEVER let me have my way”. “You ALWAYS make me do all the clean-up”. You may have let her have her way only moments ago, or made her brother do all the clean up the day before, but she conveniently forgets these things in the heat of the moment, in the height of her passion. I find myself shaking my head and wondering where it comes from. And then I remember. Oh wait…she’s her mother’s daughter through and through. While I’ve learned not to be quite so dramatic, I know I am guilty of this sort of intentional exaggeration when I feel strongly about something. And I often feel strongly about something. Particularly when it comes to foods that I love. “I love chocolate more than life itself”. “Smoked salmon is my favourite food EVER!”. How about “I could eat my weight in brie every day!”. Or in this case, I could eat my weight in Brie and Bacon Tartlets every day.
Do I need to tell you what an amazingly delicious combination brie and bacon are together? Do I need to go all hyperbolic on you? It’s, like, the most amazing food combination EVER! Really, I mean that. Forget chocolate and peanut butter, forget buffalo wings and blue cheese, forget whatever flavour combination you love, brie and bacon is the best. I’ve used it in quiche, I’ve used it in sandwiches, and now I’ve made sweet little low carb bacon and brie appetizers. Of course, if I have a plate of chicken wings in front of me, or a low carb peanut butter cup, I suppose I might sing a different tune. I am very in the moment with my food loves.
I made these little tartlets for a New Year’s Eve appetizer party that never happened, when both our hosts’ kids came down with strep throat. I was disappointed with the lack of evening activity, but I can’t say really I minded having all of these goodies for me and my husband. And talk about making a silk purse out of a sow’s ear. The dough for the low carb tart crust is actually the same dough I used to make my not quite successful ham and cheese rolls. Even as I was struggling with those rolls, I knew the basic crust was flavourful and tender, and had uses beyond what I was attempting to make at the time. And it worked wonderfully for these little mini tarts (it would also hold up to larger tarts as well). It was easy to work with and I re-rolled the dough several times without losing any tenderness. I greased the tart pans, but the finished tarts came out of the pan so easily, it may not even be necessary.
And really, what better way to get brie and bacon into my mouth than little bite-sized tartlets?