Serves 4

Bacon, Cheese & Scallion Tart

250 g plain white flour
100g butter
1 egg / 1 yolk
Pinch of salt and sugar
Cold water to bind

4 good sized scallions
100g grated washed rind cheese, for example Gubbeen cheese
200g bacon lardoons
4 organic eggs and 1 yolk
250 ml cream
Teaspoon Dijon mustard.
Salt and black pepper

To Cook
Rub the cold butter in with your fingertips. Until it resembles fine breadcrumbs, and then add your eggs and water. Bring together, cling and keep in the fridge for at least an hour before using. Roll out the pastry fairly thin to line a lightly oiled 23 cm fluted Pastry tin. You’ll have some leftover, but re-cling it and use at a later date(mini quiches using muffin tins would be one suggestion). Put the tart case in the freezer for an hour. After that, blind bake it in oven at 180 weighing the pastry down with dried beans or baking weights, if you have them.

Fry the bacon until crispy. In the same pan, sweat scallions in a little butter until just softened. Brush the base of the blind baked tart case with the mustard, and scatter half the scallions over it. In a bowl, mix together the eggs and cream, and add the grated cheese, bacon and remaining scallions. Season well, add bowl of contents to tart case and bake at 170 C for approx 30 minutes until filling has just set…ideally, you’re looking for light golden top and a tart with a slightly wobbly but not runny inside.

To Serve
Serve when warm with some well dressed salad leaves and tomato and apple chutney.

Recipe Courtesy of Rua Cafe  

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