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Le Mi-Carême Tartlets

Le Mi-Carême Tartlets


  • 75 g (3 oz) smoked bacon
  • 1/2 onion
  • 1 branch of fresh thyme
  • 100 g (4 oz) Le Mi-Carême cheese
  • 15 ml (1 tbsp.) vegetable oil
  • 25 ml (2 tbsp.) white wine
  • 60 ml (1/4 cup) 35% cream
  • Salt and pepper to taste


  • 300 g (12 oz) white flour
  • 225 g (1 1/2 cup) icing sugar
  • 5 ml (1 tsp.) salt
  • 225 g (1/2 lb) unsalted butter, at room temperature
  • 1 egg


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  • Dice the smoked bacon and slice the onion finely.
  • Chop the thyme and dice the cheese.
  • In a skillet, fry the bacon until crispy and set aside.
  • Place the sliced onions in the bacon grease.
  • Caramelize the onions over medium heat, stirring occasionally, and remove excess oil.
  • Add the lardons and spices to the onions. Add the white wine, cheese and cream. Add salt and pepper to taste.
  • Simmer for 1 minute while stirring. Add salt and pepper.


  • Mix the flour, salt and sugar.
  • Dice the butter and stir into mixture before adding the egg.
  • Knead the mixture into a soft ball of dough.
  • Cut into four equal pieces and cover with plastic wrap. Refrigerate for 30 minutes.
  • Remove the dough from the fridge and let it warm to room temperature.
  • Roll out the tartlets, place in pie tins and top with the cheese mixture.
  • Bake at 350°F (180°C) for 15 to 20 minutes, or until the crust has cooked.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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