Bacon, Mozzarella and Artichoke Mini Tartlets
- Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
- Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until browned and crisp, 7-8 minutes. With a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour off all but 2 tablespoons of the bacon fat and return to the stove over medium heat. Add the artichoke, onion and thyme; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook until the artichokes begin to brown, 3-4 minutes. Remove from the heat and stir in the bacon, salt and 1/8 teaspoon pepper.
- Roll out the pie crust to a 13-inch circle on a lightly floured surface. Cut out 12 circles, with a 3 1/2-inch biscuit cutter, rerolling dough as needed. Lightly press the pie crusts into the muffin pan. Divide the artichoke mixture and mozzarella among the 12 pie crusts. Whisk together the milk, eggs, nutmeg and 1/8 teaspoon pepper in a small bowl. Pour mixture into each pie crust, being careful not to drip down the sides of the cups. Sprinkle the top of each tartlet with the Parmesan cheese.
- Bake until the eggs are lightly browned and set, 15-17 minutes. Remove from the oven and let cool 5 minutes. Remove from the pan and serve warm or room temperature.
Recipe Courtesy of Taste of Home