Goodwood Tart
This recipe for a savory bacon and cheese tart is a delicious treat that’s perfect for any meal of the day. The buttery flaky pastry encases a rich and creamy filling of crispy bacon, sweet caramelized onions, velvety soft cheese, and a luxurious custard made with eggs and double cream. Baked to golden perfection, this tart is then finished off with a sprinkle of tangy mature cheese, fragrant parsley, and a hint of nutmeg, culminating in a dish that is both comforting and elegant. Serve this tart warm or at room temperature for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 225g/8oz plain white flour, plus extra for rolling
- pinch salt
- 110g/4oz butter
- 1 free-range egg
- 1 tbsp olive oil
- 4 rashers back bacon
- 30g/1oz butter
- 1 onion
- 170g/6oz creamy soft cheese
- 4 free-range eggs
- 285ml/½pt double cream
- 170g/6oz mature hard cheese
- 2 tbsp chopped fresh parsley
- freshly ground black pepper
- pinch freshly grated nutmeg
Instructions
- For the pastry, sieve the flour and salt into a bowl and make a well in the centre. Rub in the butter, then add the egg and bring the dough together with a splash of water. Pull into a ball shape, wrap in cling film and chill in the fridge for at least one hour.
- Grease a 25cm/10in flan case. Roll out the pastry and lay in the flan case, leaving a little pastry overhanging. Rest it in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4.
- Prick the base of the pastry, lay a circle of greaseproof paper on top, followed by baking beans and bake blind for 20 minutes. Remove from the oven, leave to rest and trim off the excess pastry.
- For the filling, heat the oil in a frying pan and cook the bacon until lightly browned. Remove the bacon with a slotted spoon, retaining the oil.
- Add the butter to the oil and slowly colour the onion. Leave to cool, then sprinkle in the flan case. Sprinkle the bacon over and break in the soft cheese.
- Beat the eggs and double cream together and mix with 110g/4oz of the grated cheese and the parsley. Season with pepper and pour into flan case. Bake for 20 minutes.
- Sprinkle over the remaining cheese and the nutmeg and bake for a further 5-10 minutes, until set. Leave to cool for five minutes. Remove the flan ring and slice to serve.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6
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