Smoky cheese & onion tart
A rustic tart to cut into squares for a picnic, or make individual tarts to serve as a starter with salad
- small knob of butter
- 6 rashers smoked baconchopped into pieces
- 3 onionsthinly sliced
- 200ml double cream
- 500g block shortcrust pastry(all-butter has the best flavour)
- plain flourfor duting
- 140g hard farmhouse cheesesuch as cheddar, half grated, half crumbled
- 1 eggbeaten
- 140g cherry tomatohalved
Nutrition: per serving
- kcal759
- fat57g
- saturates27g
- carbs47g
- sugars6g
- fibre3g
- protein18g
- salt2.32g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Heat the butter in a frying pan until sizzling, then add the bacon and cook for 6 mins until just starting to crisp. Add the onions and sweat for 10 mins until soft, sticky and golden. Pour in the cream, take off the heat and leave to cool a little.
step 2
Meanwhile, roll the pastry out on a lightly floured surface to a rectangle a little larger than this magazine and transfer to a baking tray. Roll the edges up and press down to create a raised border.
step 3
Tip the creamy onions into a bowl. Mix in the grated cheese and most of the beaten egg. Spread the mixture over the pastry, then scatter over the tomatoes and crumbled cheese. Brush the borders with the remaining beaten egg, then bake for 20 mins until golden. Leave to cool, then cut into squares. Enjoy warm with salad or cold on a picnic.