Oak-Smoked Vintage Organic Cheddar, Bacon and Onion Tart

A beautifully smoky and creamy tart that’s perfect to share on a sunny day or enjoyed as a starter with a side salad.


  • 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)
  • 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
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