Ingredients:
For the Tartlets:
1 package of mini phyllo pastry shells or pie crust dough
1 1/2 cups cooked turkey breast, diced
8 slices of bacon, cooked and crumbled
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
Fresh parsley for garnish (optional)
For the Mornay Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1/2 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 tbsp Poultry Party seasoning
Salt and pepper to taste
Pinch of nutmeg
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Tartlet Shells:
If using pie crust dough, roll it out on a floured surface and cut into small circles to fit your mini tartlet pans or muffin tin. Press the dough into the tins to form the shells.
If using mini phyllo pastry shells, arrange them on a baking sheet.
Make the Mornay Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 2 minutes to form a roux.
Gradually add the milk, whisking constantly until the sauce thickens.
Remove from heat and stir in the Gruyère and Parmesan cheeses until melted and smooth.
Stir in 2 tbsp of Oak City Spice Blends Poultry Party seasoning, salt, pepper, and a pinch of nutmeg. Set aside.
Assemble the Tartlets:
Fill each tartlet shell with a spoonful of diced turkey.
Spoon the Mornay sauce over the turkey, filling the shells almost to the top.
Top with crumbled bacon and a cherry tomato half.
Sprinkle a little grated Parmesan cheese on top of each tartlet.
Bake:
Bake the tartlets in the preheated oven for about 15-20 minutes, or until the pastry is golden and the cheese is bubbly.
Serve:
Remove from the oven and let cool slightly.
Garnish with fresh parsley if desired and serve warm.
These Kentucky Hot Brown Tartlets, enhanced with Oak City Spice Blends Poultry Party seasoning, are sure to impress with their rich flavors and delightful presentation. Enjoy!
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