for 12 pieces

Polenta

5 dl	water
½ tsp	salt
150 g	medium-fine polenta (4 min.)
80 g	grated Gruyère

Filling

100 g	bacon strips, cut into thin slices
250 g	mushrooms, finely chopped
1	red onion, cut into thin slices
150 g	crème fraîche
1	egg
3 sprig	thyme, leaves torn off
¼ tsp	salt
a little	pepper

To serve

50 g	crème fraîche
2 tbsp	quince jam
1 tbsp	thyme leaf

How it's done

Polenta

Bring the water to the boil in a pan, season with salt. Stir in the polenta, simmer for approx. 4 mins. over a low heat, stirring constantly to form a thick paste.

Filling

Gently fry the bacon in a non-stick frying pan until crispy. Remove, drain on kitchen paper. Add the mushrooms and onion to the same frying pan, fry for about 5 mins., then leave to cool slightly. Place the crème fraîche and eggs in a bowl, mix. Add the thyme to the bacon and mushrooms, mix, season.

Tartlets

Spread the polenta in the prepared tin and press it down firmly on the base and sides with wet hands. Spread the filling over the polenta.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly.

To serve

Remove the tartlets from the mould and arrange them on a platter. Spread crème fraîche and quince jam on top, garnish with thyme.

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