Bacon Jam And Gruyere Tartlets

• 1 tbsp olive oil
• 6 strips bacon, chopped
• 4 None shallots, peeled and chopped
• 1 tbsp thyme leaves
• 3/4 cup maple syrup
• 1 cup chicken stock
• None None olive oil spray
• 2 None sheets of prepared shortcrust pastry dough, about 12 oz each
• 7 None large free-range eggs
• 1/4 cup light cream
• 1/2 lb gruyere cheese, finely grated
• 1 bunch chives, chopped

1. To make the bacon jam, heat the oil in a saucepan over medium-high heat. Add the bacon, shallots and thyme and cook for 10 mins until lightly golden. Add the maple syrup, stock and some freshly ground pepper and simmer for 15 mins, until most of the liquid has evaporated. Remove from the heat and let cool slightly. Place in a food processor and pulse to create a chunky paste.
2. Meanwhile, preheat the oven to 400u0b0F. Spray 2 12-cup muffin trays generously with oil. Trim the edges of each pastry sheet and cut into 12. Push the pastry into the muffin cups and refrigerate until needed.
3. To assemble, whisk together the eggs, cream and gruyere. Divide the mixture among the muffin cups and spoon 1 tbsp of bacon jam onto each. Bake for 25 mins, until puffed and golden. Sprinkle with chives and serve warm or at room temperature.

olive oil, bacon, shallots, thyme, maple syrup, chicken stock, olive oil spray, shortcrust pastry, freerange eggs, light cream, gruyere cheese, chives

Taken from recipes-plus.com/api/v2.0/recipes/22662 (may not work)