Bacon and Cheese Tart

Name: Bacon and Cheese Tart
Yield: 3 servings
Cuisine: British
Ingredients: 300 g plain flour; 150 g butter; 1/2 tsp English mustard powder; Sprinkle paprika; 75 g extra mature Cheddar cheese, grated; 3-4 tbsp Creme fraiche; 4-5 eggs; 5-6 rashers bacon; 1 onion, peeled and sliced; 100 g extra mature Cheddar; Salt and black pepper

Joanne @JoanneinBath

Bath, UK

Classic quiche Lorraine has no onions or cheese but most modern recipes include both, the thing to get right though is balance, too much bacon or cheese and you lose the delicate flavour combination. I added cheese, mustard powder and paprika to the pastry, which was crisp and delicious.

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Ingredients

3 servings

300 gplain flour
150 gbutter
1/2 tspEnglish mustard powder
Sprinkle paprika
75 gextra mature Cheddar cheese, grated
3-4 tbspCreme fraiche
4-5eggs
5-6 rashersbacon
1onion, peeled and sliced
100 gextra mature Cheddar
Salt and black pepper

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Steps

1

To make the pastry, weigh the flour in a bowl and add the butter, diced into small pieces.
2

Rub the fat into the flour with your fingers until you have a mixture that looks like breadcrumbs. Add the mustard powder, paprika and grated cheese and mix.
3

Add cold water, about 2 tbsp and mix to form a dough, you might need a little more water but add gradually. Knead into a ball, flatten, wrap in plastic film and chill for 20 minutes.
4

Gently sauté the bacon and onion in melted butter until soft, don't brown. Transfer to a bowl to cool.
5

Roll the pastry out on a floured surface and use to line a 23cm tart tin. Trim the edges and place in the freezer for 10 minutes. Heat the oven to 180C/ Gas 4.
6

Line the tart with baking parchment and add baking beans. Bake for 15 minutes then remove beans and paper and place back in the oven for 5 minutes until the pastry is just cooked.
7

Place the Creme fraiche in a jug or bowl with the eggs. I used 4 but if you're feeding 4 people use 5. Mix well. Add salt and pepper.
8

Grate the cheese.
9

By now the pastry case should have cooled. Spread the bacon and onion mixture in the base, then half the grated cheese.
10

Place the tart on a baking sheet. Slowly pour the egg and cream mixture over the bacon and cheese. Sprinkle the remaining cheese on top.
11

Bake the tart for 20 minutes until just firm and golden brown on top. Cool slightly then eat warm in slices, served with salad.

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Joanne @JoanneinBath

on April 15, 2016 22:32

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.