FUNK-A-LICIOUS STRAWBERRY BACON TARTLETS

1 sheet frozen puff pastry, thawed

¼ pound crumbled creamy blue cheese (Trader Joe’s Cambozola is delish!)

6 slices bacon, cooked crisp and chopped

1 ½ cups sliced strawberries

2 tablespoons butter, melted

1 cup baby arugula leaves

2 teaspoons olive oil

¼ teaspoon sea salt

Preheat oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.

Place the thawed puff pastry on the counter and using a rolling pin, roll it out slightly to seal the seams.  Cut the dough into 6 equal rectangles, approx. 4” x 6”.

Place about 1 tablespoon of the Cambozola cheese in the center of each piece of dough and flatten it out into an even disc with your fingers.  Top the cheese with several slices of strawberries and several pieces of the bacon, taking care to keep the filling ingredients in the center of the dough.

Pull the exposed dough over the edges of the filling, but still leave the center exposed.  Fold the dough around the filling creating a ‘rustic tart’ effect.

Place the tartlets on the lined baking sheet and brush the edges of the dough with the melted butter.  Crumble a few more pieces of the cheese over the top of each tartlet.  Bake for 10 minutes until puffed and golden.

While the tarts bake, toss the arugula with the olive oil in a small bowl.

Top the hot tarts with some of the arugula leaves and sprinkle with sea salt.  Devour!!

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