For this tart you should be making your own shortcrust pastry, which is delicious, however requires some work. If you wanna make a quick dinner, use the pre made one you can buy in the form of a block in the supermarket and i must say it turns out absolutely delicious too. Serve with a simple green salad on the side and dinner is served!
My chefs at cordon bleu saw my edges of this tart i think they'd fail me but hey, it tasted amazing.
Serves 4-6
You need:
Pie form
Flour, just for dusting
Filling:
150g bacon rashers, chopped into small pieces
100g gruyere cheese, grated
2 eggs
300g double cream
salt and pepper, to taste
nutmeg, to taste
1. Preheat oven to 180C
2. For best results, remove the pastry from the fridge 15 min before use.
3. Dust your working area and roll out the pastry to 0.3 mm thin.
4. Roll it up on your pin and roll out over the pie tin. Press down the edges and roll the pin over the tin to cut off excess dough. Discard of it.
5. Dot the bottom of the tart with a fork(see picture).
6. Line the pie with baking parchment and fill with rice or beans to "blind bake" the tart.
7. Blind-bake in the oven for 20 min.
8 .In the meantime whisk the eggs up in a bowl and season with salt and pepper.
9. Add the cream and season with nutmeg. Leave to rest in the fridge until use.
10. Fry the bacon in a pan until golden and crispy. Dry out the fat by putting it on kitchen towel.
11. Once the tart is pre baked, sprinkle the bottom with the bacon. Cover with 2/3 of the grated cheese, pour the cream and egg mix on top and sprinkle the remaining cheese on top.
12. Bake in the oven for 20-25 min until golden on top.
13. The filling should be like a creme caramel, slightly wobbly but set. You can put a knife through and if its dry, its ready.
14. Leave it to rest for 5 min before serving. Serve up with a salad on the side.
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