Spring onion and bacon tart
Serves 6 | prep 15 mins | total time
- 300g shortcrust pastry
- 150g smoked lardons or streaky bacon, cut into strips
- 2 knobs of butter
- 250g spring onions, outer layer removed, ends trimmed, cut into short lengths
- 3 sprigs of thyme, leaves picked
- 2 cloves garlic, crushed
- 1 x 300ml carton double cream
- 1 medium egg
- 3 egg yolks
- 25g parmesan, finely grated
- a drizzle of extra virgin olive oil, to serve
- Roll out the pastry to the thickness of a £1 coin and line a 10cm x 34cm rectangular loose-bottomed tin. Leave a 1cm overhang. Prick the bottom and chill for 30 minutes.
- Place a baking sheet in the oven and preheat to 190°C, fan 170°C, gas 5. Line the pastry with a sheet of nonstick baking paper and cover with ceramic baking beans. Bake for 10 minutes on the baking sheet, then remove the paper and beans, reduce the temperature to 180°C, fan 160°C, gas 4 and give the tart case 10-15 minutes, until the pastry is dry and pale gold. Remove from the oven, but leave it on, and trim the tart edge with a knife.
- Meanwhile, fry the lardons or bacon in a small frying pan until turning golden. Add a couple of knobs of butter, the spring onions and the thyme. Cook gently for 5-10 minutes, stirring occasionally, until soft. Add the garlic and cook for a couple of minutes. Remove from the heat and put to one side.
- In a bowl, mix together the cream, egg and yolks, then the parmesan, reserving a couple of tablespoons. Season well. Pour half into the tart case, then scatter with the spring onions and bacon. Top with the rest of the cream mixture and remaining parmesan.
- Bake in the oven for 25-30 minutes, or until the filling has set, puffed up and is tinged with gold. Leave to cool for 15 minutes and serve warm, drizzled with olive oil.