Turkey Bacon Cheese and Spinach Tartlets recipe

Of all the recipes in my arsenal, there are a select few that I consider my “secret weapons.” These are the dishes I turn to when I need a guaranteed win—for a potluck where I want to impress, for a family brunch that needs a touch of elegance, or simply for a weekend treat that makes the whole house smell incredible. These Bacon, Cheese, and Spinach Tartlets are, without a doubt, at the very top of that list. I remember the first time I made them for a holiday get-together. I was nervous, juggling a dozen other tasks, and worried they’d be too fussy. But as they baked, a magical aroma of smoky bacon, nutty cheese, and buttery pastry filled the air. My family, including my notoriously picky nephew, drifted into the kitchen, drawn in by the scent. The moment they came out of the oven, golden and puffed to perfection, they vanished from the cooling rack in minutes. The verdict was unanimous: they were the star of the show. The perfect bite of flaky crust, creamy, savory filling, and the salty punch of bacon is simply irresistible. Since then, they’ve become a requested favorite, a recipe that feels special but is secretly straightforward, delivering maximum flavor with minimal stress.

The Ultimate Bacon, Cheese, and Spinach Tartlets: A Recipe for Every Occasion

This recipe is more than just a set of instructions; it’s a blueprint for creating bite-sized moments of pure culinary joy. Whether you’re a seasoned home cook or just beginning your journey in the kitchen, these savory tartlets are designed to be accessible, versatile, and utterly delicious. They bridge the gap between a rustic, comforting snack and an elegant, sophisticated appetizer, making them perfect for literally any event you can think of.

Why This Recipe Will Become Your Go-To Favorite

Before we dive into the delicious details, let’s talk about why these tartlets are so special. This isn’t just another recipe; it’s a versatile solution for so many culinary questions.

• Incredibly Versatile: Serve them warm as a show-stopping appetizer at a party, as the centerpiece of a brunch menu alongside a fresh salad, or as a light and satisfying lunch. They are a true culinary chameleon.
• A Certified Crowd-Pleaser: The classic combination of bacon, cheese, and spinach is a flavor trifecta that appeals to almost everyone. It’s savory, salty, creamy, and wrapped in a buttery crust—what’s not to love?
• Perfect for Making Ahead: The busy host’s best friend! You can prepare the components in advance, or even bake the entire batch and simply reheat before serving, saving you precious time on the day of your event.
• Looks Impressive, But Is Deceptively Easy: The final product looks like it came from a high-end bakery, but the process is surprisingly simple, especially when using store-bought puff pastry. It’s our little secret.
• Customizable: This recipe is a fantastic base. You can easily swap out cheeses, add different herbs, or even make a vegetarian version. We’ll explore some of these exciting variations further down.

The Anatomy of a Perfect Tartlet: Choosing Your Ingredients

The magic of this recipe lies in the synergy of its components. While the list is simple, understanding the role of each ingredient will empower you to make the best tartlets of your life and even improvise with confidence.

The Pastry: Your Golden, Flaky Foundation

The vessel for our savory filling is just as important as the filling itself. You have two primary choices, each offering a different but equally delicious experience.

• Puff Pastry (The Flaky, Airy Choice): This is my personal recommendation for this recipe. All-butter, store-bought puff pastry is a modern miracle for home cooks. It bakes up into dozens of light, flaky, and buttery layers that provide an incredible textural contrast to the creamy filling. It’s elegant and requires no work other than thawing and cutting.
• Shortcrust Pastry (The Sturdy, Crumbly Choice): If you prefer a more traditional, quiche-like base, shortcrust pastry is an excellent alternative. It’s sturdier, with a biscuit-like, crumbly texture. You can buy pre-made pie dough or make your own for a truly homemade touch.

The Bacon: The Smoky, Savory Star

Bacon isn’t just an ingredient here; it’s a flavor powerhouse.

• Type of Bacon: I recommend using a good quality, thick-cut smoked bacon. The thicker cut means the bacon pieces will hold their shape better after cooking and provide a more substantial, meaty bite within the tartlet. Applewood or hickory smoked varieties add a wonderful depth of flavor.
• Rendering the Fat: The key is to cook the bacon until it’s perfectly crisp. This not only creates a fantastic texture but also renders out the excess fat. Using some of that rendered bacon fat to sauté the spinach adds an extra layer of savory flavor that permeates the entire filling.

The Spinach: A Touch of Green Goodness

Spinach adds color, a subtle earthy flavor, and a dose of nutrients, cutting through the richness of the cheese and bacon.

• Fresh vs. Frozen: You can use either, but the preparation is key. If using fresh spinach, you’ll need a large amount as it wilts down significantly. Sauté it until it’s completely wilted. If using frozen chopped spinach, ensure it is thoroughly thawed.
• The Most Important Step: For both fresh and frozen, you must squeeze out as much water as possible after cooking or thawing. Use your hands, a potato ricer, or a clean kitchen towel. Excess water is the enemy of a good tartlet and the number one cause of a soggy filling and crust.

The Cheese: The Glorious, Gooey Glue

Cheese provides flavor, richness, and that irresistible “cheese pull.”

• The Best Cheeses: A good melting cheese with a robust flavor is ideal. My top recommendation is Gruyère. Its nutty, slightly sweet flavor is a classic pairing with bacon and spinach. Other fantastic options include sharp white cheddar, Swiss, Monterey Jack, or even a blend. For a tangier kick, a crumble of feta or goat cheese on top before baking is divine.
• Grate Your Own: For the best melting and creamiest texture, always buy a block of cheese and grate it yourself. Pre-shredded cheeses are often coated in anti-caking agents (like potato starch) which can prevent them from melting as smoothly.

The Custard Filling: The Creamy Binder

The custard is what holds everything together. It’s a simple mixture of eggs and dairy that bakes into a light, creamy, and stable filling.

• The Ratio: The combination of whole eggs and heavy cream creates a rich, luxurious custard that sets beautifully without being rubbery. You can substitute with half-and-half or whole milk for a slightly lighter version, but heavy cream provides the most decadent result.
• Seasoning is Key: Don’t forget to season the custard itself with salt, freshly cracked black pepper, and a pinch of nutmeg. Nutmeg is a secret weapon in cream-based dishes; it enhances the dairy’s richness and pairs beautifully with spinach.

Complete Ingredients for Bacon, Cheese, and Spinach Tartlets

Yields: 12 standard-size tartlets
Prep time: 25 minutes
Cook time: 25 minutes

• For the Pastry and Filling:
  • 1 sheet (approx. 10×15 inches or 25×38 cm) of all-butter puff pastry, thawed
  • 6 slices of thick-cut smoked bacon, chopped
  • 1 tablespoon olive oil or reserved bacon fat
  • 1 shallot, finely minced (or 1/4 cup of finely minced yellow onion)
  • 2 cloves garlic, minced
  • 5 ounces (140g) fresh baby spinach (or 1 cup of thawed, well-drained frozen chopped spinach)
  • 1 cup (about 4 ounces or 115g) freshly grated Gruyère cheese (or sharp cheddar)
  • 1/4 cup grated Parmesan cheese
• For the Egg Custard:
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • A pinch of ground nutmeg

Step-by-Step Instructions for Flawless Tartlets

Follow these detailed steps carefully for perfect results every time. Breaking the process down makes it feel manageable and ensures no detail is overlooked.

Step 1: Prepare the Pastry

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
2. Roll and Cut: Gently unfold your thawed puff pastry sheet onto a lightly floured surface. If needed, use a rolling pin to lightly roll it out to ensure it’s an even thickness (about 1/8-inch). Using a 4-inch round cookie cutter (or the rim of a wide glass), cut out 12 circles from the pastry sheet.
3. Form the Shells: Carefully press each pastry circle into a cup of the prepared muffin tin. Gently guide the pastry down to line the bottom and sides of each cup. Don’t worry if it doesn’t reach the very top edge perfectly.
4. Dock the Pastry: Using a fork, prick the bottom of each pastry shell a few times. This is called “docking” and it prevents the base of the pastry from puffing up too much during baking, leaving ample room for the filling.
5. Par-Bake (Optional but Recommended): For an extra-crispy crust, you can “par-bake” or “blind-bake” the shells. Place the muffin tin in the oven and bake for 8-10 minutes, or until the pastry is lightly puffed and just beginning to turn golden. Remove from the oven and set aside. This step helps ensure a crisp, non-soggy bottom.

Step 2: Cook the Bacon and Spinach

1. Crisp the Bacon: Place the chopped bacon in a medium-sized skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 7-9 minutes.
2. Drain the Bacon: Using a slotted spoon, remove the crispy bacon from the skillet and transfer it to a plate lined with paper towels to drain any excess grease. Reserve about 1 tablespoon of the rendered bacon fat in the skillet and discard the rest.
3. Sauté the Aromatics: Add the finely minced shallot to the skillet with the reserved bacon fat. Sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Wilt the Spinach: If using fresh spinach, add it to the skillet in batches. Cook, stirring, until it has completely wilted down. If using thawed frozen spinach, add it to the skillet and heat through.
5. Squeeze Dry: Transfer the spinach mixture to a fine-mesh sieve or a bowl. Once cool enough to handle, use your hands or the back of a spoon to press out ALL excess liquid. This step is absolutely critical for the final texture of your tartlets. Roughly chop the squeezed spinach.

Step 3: Create the Creamy Egg Custard

1. Whisk the Base: In a medium bowl, whisk together the 3 large eggs until the yolks and whites are fully combined and slightly frothy.
2. Add Cream and Seasoning: Pour in the heavy cream and whisk to combine. Add the salt, black pepper, and the pinch of nutmeg. Whisk until everything is smooth and homogenous.

Step 4: Assemble Your Tartlets

1. Layer the Flavors: Now for the fun part! Sprinkle a small amount of the grated Gruyère cheese into the bottom of each pastry shell.
2. Add the Solids: Evenly distribute the crispy bacon pieces and the squeezed, chopped spinach mixture among the 12 tartlet shells.
3. Top with More Cheese: Sprinkle the remaining Gruyère and all of the grated Parmesan cheese over the top of the fillings.
4. Pour the Custard: Carefully pour the prepared egg custard into each tartlet shell, filling them about three-quarters of the way full. Be careful not to overfill, as the custard will puff up as it bakes.

Step 5: Bake to Golden Perfection

1. Bake: Place the muffin tin on a baking sheet to catch any potential spills. Bake in the preheated 400°F (200°C) oven for 20-25 minutes.
2. Check for Doneness: The tartlets are done when the pastry is deep golden brown and flaky, and the egg filling is puffed, set, and lightly golden on top. A knife inserted into the center of a tartlet should come out clean.
3. Rest and Serve: Remove the muffin tin from the oven and let the tartlets cool in the tin for 5-10 minutes. This allows the filling to set further and makes them easier to remove. Run a thin knife around the edge of each tartlet to loosen, then carefully lift them out. Serve warm.

Nutrition Facts (Estimated)

• Servings: 12 tartlets
• Calories per serving: Approximately 280-320 kcal (This is an estimate and can vary based on the specific brands of pastry, cheese, and bacon used.)

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes

How to Serve Your Bacon and Spinach Tartlets

These little bites of heaven can be dressed up or down for any occasion. Here are some of our favorite ways to serve them:

For a Crowd-Pleasing Appetizer:

• Arrange them on a beautiful wooden board or platter.
• Serve them warm, straight from the oven (after a brief rest).
• Pair with a simple dip like a chive and sour cream dip or a tangy aioli.

For a Sophisticated Brunch:

• Serve two tartlets per person as the main course.
• Accompany with a simple green salad dressed in a lemon vinaigrette to cut through the richness.
• Offer a side of fresh fruit, such as melon slices or a berry salad, for a complete and balanced meal.

For a Light Lunch or Dinner:

• Pair a tartlet or two with a hearty bowl of soup, like a creamy tomato bisque or a roasted vegetable soup.
• Serve alongside roasted asparagus or green beans for a simple and elegant meal.

Garnish Ideas:

• A sprinkle of fresh chives or parsley.
• A tiny dollop of crème fraîche or sour cream on top just before serving.
• A few extra crumbles of crispy bacon.

5 Pro Tips for Next-Level Tartlets

1. The Secret to a Crispy, Non-Soggy Bottom: The optional par-baking step mentioned in the instructions is the single best way to guarantee a crisp crust. If you have the extra 10 minutes, do it! It creates a moisture barrier between the wet filling and the pastry.
2. The Importance of Squeezing Your Spinach: I cannot overstate this. It might seem tedious, but waterlogged spinach will make your custard filling watery and can turn your beautiful pastry soggy. Squeeze, and then squeeze again. You’ll be amazed at how much liquid comes out.
3. Don’t Overfill Your Tartlet Shells: It’s tempting to fill them to the brim, but the egg mixture will puff up significantly in the oven (like a soufflé). Filling them only about three-quarters full prevents a messy overflow and ensures they bake up with a beautiful domed top.
4. Let Them Rest Before Serving: Just like a good steak, these tartlets benefit from a short rest. Letting them cool in the pan for 5-10 minutes allows the custard to fully set, making them much more stable and easier to handle. It also allows the flavors to meld together.
5. Taste and Adjust Your Seasoning: The bacon and Parmesan cheese add a lot of salt, so be mindful when seasoning your custard. It’s always a good idea to cook a tiny bit of your filling (in a pan or microwave) to taste before filling the tartlets, so you can adjust the salt and pepper perfectly.

Creative Variations and Substitutions

This recipe is a fantastic canvas for your culinary creativity.

• Vegetarian Spinach and Cheese Tartlets: Simply omit the bacon. To replace the lost flavor, sauté 8 ounces of sliced mushrooms (cremini work well) with the shallots and garlic until they are browned and their moisture has evaporated.
• Cheese Swaps: The world of cheese is your oyster! Try these combinations:
  • Tangy & Creamy: Feta and spinach are a classic Greek-inspired pairing.
  • Smoky & Smooth: Smoked Gouda would be incredible with the bacon.
  • Rich & Bold: A strong blue cheese, like Stilton or Gorgonzola, for a powerful flavor punch.
• Herb and Spice Additions: Add a tablespoon of finely chopped fresh herbs like chives, thyme, or dill to the custard mixture. For a touch of heat, add a pinch of red pepper flakes or a dash of cayenne pepper.
• Different Meats: Not a bacon fan? Try using diced cooked ham, crumbled breakfast sausage, or even shredded prosciutto.

Frequently Asked Questions (FAQ)

1. Can I make these tartlets ahead of time?

Absolutely! There are two ways to do this. You can prepare the filling (the cooked bacon/spinach mixture and the grated cheese) up to 2 days in advance and store it in an airtight container in the fridge. Prepare the custard just before assembling and baking. Alternatively, you can bake the tartlets completely, let them cool, and store them in the refrigerator for up to 3 days.

2. How do I store and reheat leftover tartlets?

Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. To reheat and bring back their crispy texture, place them on a baking sheet in a 350°F (175°C) oven for 8-12 minutes, or until warmed through. Reheating in the microwave is possible but will result in softer pastry.

3. Can I freeze these bacon and spinach tartlets?

Yes, they freeze beautifully. Bake the tartlets as directed and allow them to cool completely. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, bake them directly from frozen in a 350°F (175°C) oven for 15-20 minutes.

4. My tartlets came out watery. What did I do wrong?

The most likely culprit is excess moisture from the spinach. It is absolutely crucial to squeeze every last drop of water out of the spinach after cooking or thawing it. Any leftover water will leach into the custard as it bakes, preventing it from setting properly and creating a watery, unappealing texture.

5. Can I use a mini muffin tin instead of a standard one?

Yes, you can easily adapt this recipe to make mini tartlets, which are perfect for parties. Use a mini muffin tin and cut smaller pastry circles (around 2.5 inches). Reduce the baking time to about 15-18 minutes, keeping a close eye on them as they will cook much faster.

Conclusion: Your New Favorite Savory Bake

These Bacon, Cheese, and Spinach Tartlets are a testament to the fact that elegant, impressive food doesn’t have to be complicated. They are a celebration of classic flavors, brought together in a perfect, bite-sized package. The flaky crunch of the pastry, the smoky saltiness of the bacon, the earthy notes of spinach, and the rich, creamy embrace of the cheese and custard filling create a symphony of textures and tastes. Whether you bring them to your next holiday party, serve them at a lazy Sunday brunch, or simply bake a batch for yourself, this is a recipe that promises comfort, elegance, and, most importantly, pure deliciousness. I hope they bring as much joy to your table as they have to mine.

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