A beautifully smoky and creamy tart that’s perfect to share on a sunny day or enjoyed as a starter with a side salad.
Ingredients
- Small knob of butter
- 6 rashers of bacon (cut into small pieces)
- 3 onions, diced
- 200ml double cream
- 375g shortcrust pastry
- Plain flour (for dusting)
- 150g Oak-Smoked Vintage Organic Cheddar (grated)
- 1 egg (beaten)
- 3 cherry tomatoes (quartered)
Method
- Preheat the oven to 220C/200C fan/Gas mark 7.
- Melt the butter in a frying pan and add the bacon, cook until just starting to crisp
- Add the onions and cook for 10 minutes or until soft and golden
- Pour in the cream, stir and take off the heat
- Roll the pastry out onto a lightly floured surface and transfer to a baking tray
- Roll up and press down the edges to create a crust
- Pour the cream and onion mix into a bowl
- Mix in half the grated cheese and almost all of the beaten egg
- Spread the mixture evenly over the pastry
- Sprinkle the rest of the grated cheese and place the tomatoes on top
- Brush the crust with the rest of the beaten egg
- Bake for 20 minutes or until golden brown
- Leave to cool and cut into squares to serve
