Peas and bacon tartlets


  • Prep. 20 minutes /

  • Cook time 20-25 minutes /

  • 4 portions

F. Ménard | Products | Slices of bacon | 250g
F. Ménard | Products | Slices of bacon | 250g


  • Store-bought shortcrust pastry (usually sold frozen)
  • 4 cups of frozen peas (which you have thawed)
  • 4 radishes cut into thin strips 
  • 3-4 slices of F. Ménard bacon
  • ½ cup ricotta cheese
  • 1 tbsp olive oil
  • Lemon juice
  • Salt and pepper, to taste


  • Thaw the peas
  • Bake the shortcrust pastry in tartlets molds beforehand, according to the instructions. Reserve. (This step can be done the day before)
  • To make the bacon rolls, simply roll the bacon, then cut in half or third. Prick each roll with a toothpick so that it stays rolled up. 
  • In a 375F oven, cook the F. Ménard bacon rolls for 10 to 12 minutes.
  • Using a stand mixer, make a puree with 3 cups of peas. At this point, you may need to add 1 tablespoon of oil and a little bit of water to facilitate mixing. Be careful not to add too much water! The mixture should be very creamy and not runny. Season with salt and pepper to taste
  • Cut the radishes into thin slices.

Montage de la tartelette :

  • In the bottom of each pie, spread a quarter of the mash mixture. 
  • Add a layer of fresh peas.
  • Make small quenelles with the ricotta cheese.
  • Add the bacon rolls.
  • Place the radish slices elegantly on the tartlets. 
  • Drizzle with lemon juice and olive oil. 
  • Adjust the salt and pepper seasoning.