Fresh Spinach and Smoked Bacon Mini Tarts

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Roll out the shortcrust pastry sheet on a clean surface to about 3 mm thickness.
3. Cut the pastry into small circles to fit mini tart molds or a muffin tin.
4. Place the pastry circles into the molds, pressing gently to fit the shape.
5. Heat a small pan over medium heat and melt the unsalted butter.
6. Add the diced smoked bacon strips to the pan and cook until crispy, about 3 to 4 minutes.
7. Add the fresh spinach leaves to the pan with bacon and cook until wilted, about 2 minutes.
8. Remove the pan from heat and season the spinach and bacon mixture with salt and ground black pepper.
9. Divide the spinach and bacon mixture evenly among the pastry-lined molds.
10. Sprinkle grated cheddar cheese over the spinach and bacon in each tart.
11. Brush the edges of the pastry with the beaten egg to help browning.
12. Bake the mini tarts in the preheated oven for 15 to 20 minutes or until the pastry is golden and the cheese is melted and bubbly.
13. Remove the tarts from the oven and let them cool for 5 minutes before removing from molds and serving.