Waitrose and Partners
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tsp olive oil
  • 150g smoked back bacon, trimmed of fat and cut into bite-sized pieces
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300g chestnut mushrooms, sliced
  • 1 tbsp chopped fresh thyme leaves
  • 1 frozen Jus-Rol Puff Pastry Sheet (from a 2 x 320g pack), defrosted
  • 2 tbsp half fat crème fraîche
  • Green salad, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large frying pan and add the bacon. Cook for 2–3 minutes, stirring occasionally, until the bacon starts to brown. Transfer to a bowl using a slotted spoon.

  2. Add the onion, garlic and mushrooms to the pan and cook for 3–4 minutes until golden, stirring occasionally. Add the thyme leaves and cook for another minute. Remove from the heat and set aside.

  3. Cut the pastry into quarters and transfer to a baking sheet. Using the tip of a sharp knife, score a 1cm border around the edges of the pastry, taking care not to cut all the way through.

  4. Spread the crème fraîche over the pastry, inside the border. Top with the bacon and mushroom mixture and bake for 20–25 minutes until risen and golden. Serve with a crisp green salad.

Cook’s tip

For a vegetarian version of these tartlets, replace the bacon with sliced red and yellow peppers.


Typical values per serving when made using specific products in recipe


1,724kJ/ 414kcals



Saturated Fat












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