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
Method :
- To make the pastry, weigh the flour in a bowl and add the butter, diced into small pieces.
- 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.
- 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.
- Gently sauté the bacon and onion in melted butter until soft, don"t brown. Transfer to a bowl to cool.
- 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.
- 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.
- 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.
- Grate the cheese.
- By now the pastry case should have cooled. Spread the bacon and onion mixture in the base, then half the grated cheese.
- 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.
- 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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