This is an easy tart/quiche for a weekly evening.
Quick to make if you buy already-made shortcrust pastry.
I should try to make my own shortcrust in a few weeks.
Ingredients:
- Shortcrust pastry sheet
- A Goat Cheese Stick (150g). – The ultimate would be “Crotins de Chavignol“.
- 2 Large tomatoes.
- Smoked Streaky Bacon
- 4 eggs. Get the “Freshlay Golden Yolk Free Range”, which has two stars in the Great Taste awards.
- 150ml to 200ml of single cream
- Nutmeg/salt/pepper
How to Make:
- Lay the pastry in a tart pan
- Poke the bottom of the pastry with a fork to prevent the bottom from lifting during cooking.
- Put some greased paper on top and some cooking beans/ceramic beads
- Cook at 180 degrees with the Fan for 20 minutes. (just so that it is partially cooked)
- Sliced the streaky bacon into small bits and cooked it partially just to give the bacon some colour.
- Slice the tomatoes with the mandoline and remove the “wet bits”.
- Once the shortcrust is partially cooked, add a slice of tomato and a slice of goat cheese to the centre. Fill the base.
- Add the bacon
- Mix the eggs with the cream and add a pinch of black pepper and nutmeg.
- Add the dry ingredients until they are roughly half covered.
- You can also add piment de l’espelette, or other spices as you see fit.
- Return the dish to the oven and cook at 180 degrees for an additional 30 minutes or until it is nicely golden.
- Serve immediately with some salad.
