Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
8
- 2 sheets Woolworths frozen shortcrust pastry, partially thawed
- 1/2 cup walnuts, roughly chopped
- 100grams unsalted butter
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 small fennel bulb, trimmed, finely chopped
- 200grams streaky bacon, roughly chopped
- 1/3 loaf sourdough bread, cut into 1cm pieces
- 1/2 bunch continental parsley, leaves picked
- 1 cup salt-reduced chicken stock
- 3 free range eggs
- 1/2 bunch rosemary, leaves picked, finely chopped
- 1/3 cup dried cranberries
Nutrition per serving
2220kJ
Protein
13.5grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Love turkey stuffing? Then this tart is for you. Flaky pastry, juicy cranberries, toasted sourdough, walnuts and bacon come together for a delectable treat.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Place pastry sheets on top of each other, then roll out until large enough to cover base and side of a 24cm round (4cm deep) loose-based fluted tart pan. Trim excess pastry. Prick base with a fork. Refrigerate for 10 minutes.
Step 2 of 5
Line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 20 minutes or until pastry is light golden. Set aside to cool. Reduce oven to 180°C/160°C fan-forced.
Step 3 of 5
Meanwhile, heat a large frying pan over medium heat. Toast walnuts, stirring constantly, for 5 minutes or until lightly golden. Transfer to a bowl.
Step 4 of 5
Melt butter in same pan over medium heat. Add onion, garlic and fennel, then cook, stirring, for 5 minutes or until softened. Add bacon and cook, stirring, for 5 minutes or until light golden. Add bread and stir to combine. Remove pan from heat and stir in walnuts.
Step 5 of 5
Reserve a few parsley leaves, then finely chop remainder. Whisk stock and eggs together in a large bowl until combined. Add bread mixture, chopped parsley, rosemary and cranberries, then mix to combine. Fill pastry case with mixture. Bake for 30 minutes or until filling has just set. Stand for 10 minutes. Serve topped with reserved parsley leaves.
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