Bacon & Gruyère Cheese Tart with Spring Onions & Thyme




For the pastry

250g plain flour

140g cold butter, diced into small pieces

2 egg yolks mixed with 3-4 tbsp ice cold water

Pinch of salt


For the filling
15g butter
6 very thin rashers smoked streaky bacon
6 spring onions, finely sliced
A few sprigs of thyme, leaves picked
250ml double cream
4 eggs
75g grated gruyère
30g grated parmesan


Preparation instructions:

  1. Heat the oven to 180C/350F/gas mark 4. First make the pastry. Pulse the flour, salt and cubed butter in a food processor until the mixture resembles breadcrumbs and turn into a mixing bowl.
  2. Add 2tbsp and 2 tsp of the egg and water mixture and draw into the crumb with a round bladed knife to create large flakes, bring the pastry together with your hands and form it into a round flat circle. Roll out the pastry and lay it across a 23cm flan tin, pressing the dough well into the corners, then chill in the fridge for 30 minutes until firm.
  3. Cover the pastry with baking paper and baking beans, and bake for 15-20 minutes, then remove the paper and beans and return the tart case to the oven for five minutes longer, until pale golden and sandy to the touch.
  4. Meanwhile, melt the butter in a frying pan over a medium heat. When it’s hot, add the bacon and fry until crisp and golden on both sides, then remove and drain on kitchen paper.
  5. Add the spring onions and thyme to the same pan, and cook for a few minutes, until the onions have softened, then take the pan off the heat and leave to cool.
  6. Whisk the cream until slightly thickened, then whisk in the eggs and gruyère. Season the mix with only a little salt as the cheese and bacon are quite salty and a sprinkling of white pepper.
  7. Break the bacon pieces into halves or thirds, and lay these and the onion mixture over the base of the tart. Pour in the egg mixture so it fills the tart case right up to the edge, and scatter over the parmesan.
  8. Put the tart on an oven tray in the middle of the oven and bake for 25-30 minutes, until golden on top and set with just a slight wobble in the middle. Leave to cool and firm up a little before serving.

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