Taleggio, bacon & spring onion tart
- Silvana Franco
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Serves 6
More effort
Cook: 1 hr and 15 mins - 1 hr and 30 mins
A star rating of 4 out of 5.1 ratingRate
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A posh version of quiche lorraine that's truly scrumptious, ideal for a picnic
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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6 spring onions
chopped
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284ml carton double cream
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150ml milk
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2 large eggs
and 2 egg yolks
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140g taleggio cheese
cut into 1cm cubes
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal568
- fat48g
- saturates26g
- carbs20g
- sugars0g
- fibre1g
- protein15g
- salt1.77g
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Method
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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.
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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.
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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.
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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.
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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).
Recipe from Good Food magazine, June 2003
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A star rating of 4 out of 5.1 rating
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