Taleggio, bacon & spring onion tart

Taleggio, bacon & spring onion tart

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(1 ratings)

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Cooking time

Cook: 1 hr, 15 mins - 1 hr, 30 mins

Skill level

Moderately easy

Servings

Serves 6

A posh version of quiche lorraine that's truly scrumptious, ideal for a picnic

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
568
protein
15g
carbs
20g
fat
48g
saturates
26g
fibre
1g
sugar
0g
salt
1.77g

Ingredients

  • 230g pack ready rolled all-butter shortcrust pastry (Sara Lee, from Sainsbury’s, is exceptionally good)
  • 4 rashers unsmoked back bacon (total weight about 140g/5oz), cut into lardons (small cubes)
  • 6 spring onions, chopped
  • 284ml carton double cream
  • 150ml milk
  • 2 large eggs and 2 egg yolks
  • 140g taleggio cheese, cut into 1cm cubes

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Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
  2. Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
  3. Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
  4. Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
  5. For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it’s cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).

Recipe from Good Food magazine, June 2003

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Comments

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dtemple's picture
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I love this recipe, its not something you'd make all the time but the texture is gorgeous; rich and silky, excellent! The only thing I change in the recipe is that I use half the amount of taleggio usually.

mareunuv's picture

The pie is quite ok taste, however taleggio when heated really stinks.
So don't make this pie for eating indoors! My partner said it made him feel really sick. Not something you want said about your cooking.
Next time I'll stick to a normal quiche lorraine.

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