Taleggio, bacon & spring onion tart

Taleggio, bacon & spring onion tart

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Cook: -
  • More effort
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal568
fat48g
saturates26g
carbs20g
sugars0g
fibre1g
protein15g
salt1.77g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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).

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    Rating: 4 out of 5.1 rating
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