This week’s culinary adventure comes from a book called Baking Bible. It’s got loads of really handy tips about equipment, measuring etc and makes for a very interesting read if you have the time. Oh yeah, and it has tons of really nice recipes! I spied the recipe for bacon, onion & parmesan tart and thought it sounded delicious!
First off, you can buy ready made shortcrust pastry but if you want to go the extra mile then here is how to make your own… and it’s super easy by the way!
To make approx 330g
- 200g Plain Flour
- 100g Cold Butter, cubed
- 1 Egg, beaten
- Pinch Salt
Put the flour, butter & salt into a food processor and pulse until it looks like a well mixed breadcrumb consistency. Then slowly add the egg bit by bit in between pulsing until the mixture just starts to come together. Note: You don’t have to add all the egg, just enough so it comes together. You could do this by hand by putting the ingredients into a large bowl and rub the butter and flour together but obviously this will take longer.
Pour the mixture out onto a strip of cling film, flatten into a disc, wrap and pop into the fridge to chill for 30 minutes.
Tip! Don’t roll it into a ball as it won’t chill properly in the middle.
Take out the fridge, unwrap, put another layer of cling film over the top and roll out into whatever shape you require. In this case a circle big enough to fit the base and sides of a 24cm loose bottomed quiche tin. This way will also save you from adding lots of flour to the surface for rolling and therefore into the mix which messes up the balance between the butter/flour.
Peel off one side of the cling film then lift over the tin. With the cling film on top, gently press the pastry into the tin. Prick the base with a fork and leave in the fridge until needed.
For the tart, here is what you will need.
- 250g Shortcrust Pastry
- 40g Butter
- 75g Bacon, chopped
- 700g Onions, peeled & thinly sliced
- 2 Eggs, beaten
- 300ml Double Cream
- 50g Parmesan Cheese, grated
- 1 tsp Dried Sage
- Salt & Pepper
Preheat the oven to 180°C.
Melt the butter in a large heavy based pan followed by the sliced onions & chopped bacon. Sweat them over a low heat for about 30mins until tender. If the onions start to brown add 1 tbsp water.
Add the cream & beaten eggs then the sage, salt & pepper to taste.
Next, spoon the mixture into the pastry case you prepared earlier. I had a decent amount left over so just popped it into another small baking tin and cooked it to use for a sandwich filler later : D
Bake in the oven for 20-30 minutes until the tart has just set and starts to go golden brown on top.
Leave to cool slightly until slicing. You can eat this warm or cold.
This was really really tasty! I love onions, and the bacon works so well with it. Very yummy indeed!
If I had one critique for the recipe though, I would probably blind bake the pastry next time as it ended up being slightly soggy on the bottom but apart from that I wouldn’t change a thing.
Until next time earthlings.
Miss Kitchen Mason