Alastair Hendy's Egg and Bacon Tart
Over a year ago
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Ingredients
Accompaniment
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Method
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Preheat the oven to 200C/180C fan/gas 6. Lightly butter a straight-sided loose-bottom or spring-form tart tin about 20cm across and 5cm deep.
Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line the tin. Trim the top, leaving a 2cm overhang, prick the base with a fork and refrigerate for 30 minutes.
Line with greaseproof paper or foil and fill to the top with baking beans or uncooked rice. Place on a baking tray in the oven and bake for 15 minutes.
Remove the liner and trim the edges of the pastry flush with the rim of the tin. Return to the oven for another 5 minutes, then remove and reduce the temperature of the oven to 180C/160C fan/gas 4.
Sprinkle most of the cheese into the pastry case, reserving a little for the top. Fry the bacon pieces in a knob of butter for 2-3 minutes until golden, then drain on kitchen paper. Fry the onion in the remaining fat in the pan for 1-2 minutes until softened.
Sprinkle the bacon and onion evenly on top of the cheese. Lightly beat the eggs with the cream and crème fraîche and season with salt and pepper. Pour into the tart case.
Sprinkle over the reserved cheese. Bake for 25-30 minutes: when the filling is puffed and golden, a bit like a soufflé, the tart is done. Allow to cool a little before cutting.
Chef's Tips
Using uncooked rice instead of baking beans is very efficient as the grains get into all the lined nooks and form an even support for high-sided tins, plus it can be stored and reused for ages.
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