Bacon and shallot tarts
- November 2008
- Serves 8
- Takes 10 minutes to make and about 1 hour to cook, plus chilling
This bacon and shallot tarts recipe is great for Bonfire Night as you can make them ahead at home. Serve cold or wrap in foil parcels and warm over the fire.
- 42.3g (20g saturated)
- 31.4g (3.5g saturated)
- 500g pack shortcrust pastry
- 500g shallots or pickling or borettane onions, halved or quartered, if large
- 8 dry-cured streaky bacon rashers
- 142ml pot double cream
- 150ml milk
- 1 large free-range egg, plus
- 2 large free-range egg yolks
- 125g mature Cheddar, cut into small dice
- Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll the pastry out and use to line 8 x 10cm round, loose-bottomed tart tins (you’ll need to re-roll the pastry trimmings). Chill for 30 minutes.
- Meanwhile, put the shallots in a roasting tin and lay the bacon on top. Roast for 10 minutes, then remove the bacon and cook the shallots for a further 25 minutes, until caramelised. Cut the bacon into strips.
- Prick the pastry bases with a fork, fill with crumpled foil and bake for 8 minutes. Remove the foil and return to the oven for 5 minutes, then set aside. Lower the oven temperature to 180°C/fan160°C/gas 4.
- Beat together the cream, milk, egg and yolks and some seasoning until well blended. Arrange the onions, bacon and cheese in the pastry cases and pour over the cream mixture. Put on a baking tray and bake for 15 minutes, until golden and just set. Remove and cool. Pack the tarts in a plastic container to transport to a party. Serve warm or cold.
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