Preparation time is 15minutes
Cook time is 1hours 15minutes
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 300grams ready-made shortcrust pastry
- 3 eggs, 1 lightly beaten, for egg wash
- 1tablespoons olive oil
- 1 onion, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 125grams thick bacon rashers, chopped into bite-sized pieces
- 8 sunblush tomatoes
- 125grams Brie cheese, sliced into long strips
- 1 small handful fresh chives, finely chopped
- 3/4 cup double cream
- 2 cloves garlic, grated or finely chopped
Method
Step 1 of 3
Preheat the oven to 200°C . Roll out the pastry on a floured work surface, and use to line the tart tin, letting the pastry hang over the edges. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for about 20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little egg wash, and return to the oven for 1-2 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.
Step 2 of 3
Heat the oil in a large frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Increase the heat slightly, add the bacon, and cook for 5-8 minutes until crispy and golden. Remove from the heat, and stir through the sunblush or other semi-dried tomatoes.
Step 3 of 3
Spoon the onion and bacon mixture into the pastry shell. Top evenly with the Brie strips, and sprinkle with the chives. Mix together the cream and the 2 eggs. Add the garlic, and season well with salt and black pepper. Carefully pour over the tart filling. Bake in the oven for 30-40 minutes until set, puffed, and lightly golden. Serve with a crisp green salad.
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