Cheese and bacon tart - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- 100 g Butter (unsalted) softened
- 1 Egg(s) (free range)
- 1 tsp Salt
For the filling
- 150 ml Milk (whole)
- 200 ml Double cream
- 3 tbsp Gruyère grated
- 3 Egg(s) (free range)
- 200 g Smoked bacon rasher(s) diced
- Parsley
- Nutmeg freshly, grated
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1
Preheat the oven to 190°C (170°C, 375°F, gas mark 5). Lightly grease a 23cm/9″ flan dish or tin.
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2
For the dough, beat together the flour, butter, egg and salt to form a dough. Wrap in clingfilm and chill for 30 minutes.
For this step you'll need:
- 200g Plain white flour
- 100g Butter (unsalted) softened
- 1 Egg(s) (free range)
- 1tsp Salt
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3
On a lightly floured worksurface, roll out the pastry very thinly. Line the flan dish with the dough, pressing it into the base and sides of the dish. Line with baking parchment and baking beans and bake the pastry case blind for 10 minutes, remove the paper and beans and return to the oven for a further 5 minutes.
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4
For the filling, dry fry the bacon for 5 minutes until tender. Scatter the bacon over the base of the pastry case. Beat the remaining ingredients together, season with salt and pepper and then pour into the pastry case. Bake for 30-40 minutes until the filling is set and the top is golden brown.
For this step you'll need:
- 200g Smoked bacon rasher(s) diced
- 150ml Milk (whole)
- 200ml Double cream
- 3 tbsp Gruyère grated
- 3 Egg(s) (free range)
- Parsley
- Nutmeg freshly, grated