Pasta and Bacon Puff Tarts

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.

Roll out the puff pastry to a thickness of 3-4 mm. Cut out 32 circles (approx. 8 cm in diameter). Cut a hole (diameter approx. 6 cm) out of the centre of 24 of the circles to form rings. Place the circles on the baking tray, brush the edge with water and stack 3 rings on top of each circle, brushing each with water (apart from the top layer). Bake in the oven for approx. 15 minutes.

Melt the butter in a pan and sweat the shallot until translucent. Sprinkle over the flour and stir until it foams. Deglaze with the wine then add a pinch of saffron threads and stir in the stock. Simmer gently for around 10 minutes, stirring occasionally.

Stir in the cream and blend the sauce to a fine purée with a stick blender. Reduce a little further or add more stock, depending on the desired consistency. Finally, season to taste with salt and ground white pepper.

Meanwhile, cook the pasta in salted water until al dente. Fry the bacon in hot clarified butter until crispy. Drain on kitchen paper.