Cheese, onion and bacon tartlets
- July 2019
- Serves 6
- Hands-on time 40-45 min, oven time 40-45 min, plus chilling and cooling
The trick to a good tart is a crisp, thin pastry base, a silky, cheesy filling, plus any other fresh ingredients you want to showcase. Our cheese, onion and bacon tartlets follow these rules to a tee – you’ll have no problem demolishing a whole one to yourself.
Or swap meat for fish with our just-as-good smoked haddock, leek and and chive tartlets.
- 53.6g (29.4g saturated)
- 35.7g (4.5g sugars)
- 200g bacon lardons or streaky bacon, cut into 1cm cubes
- 1 small red onion, sliced
- 2 banana shallots, quartered lengthways
- 2 generous tbsp fruity ale chutney (we used Stokes Real Ale Chutney)
- 100g grated gruyère or strong cheddar
- 3 medium free-range eggs
- 300ml crème fraîche
- 1 tbsp freshly chopped chives
For the traditional shortcrust pastry
- 240g plain flour, plus extra for dusting
- ½ tsp sea salt
- ¼ tsp English mustard powder
- 60g unsalted butter, chilled
- 60g lard, chilled
- 5-6 tbsp ice-cold water
You’ll also need…
- 6 x 12cm loose-bottomed fluted tart tins
- For the pastry, put the flour, salt, mustard powder, butter and lard in a food processor, then pulse to a breadcrumb consistency. Add enough cold water, pulsing, to bring the pastry together. (Alternatively, put the flour/salt/mustard in a bowl, rub in the fats with your fingertips, then add the cold water and mix with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
- Heat the oven to 200°C/180°C fan/gas 6. Divide the chilled pastry into 6 equal pieces, then roll out each piece on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tins, pressing to the edges and flutes of the tins and re-rolling any offcuts, if necessary, to patch up the pastry. Prick all over with a fork, then chill for 30 minutes.
- Line the cases with with previously scrunched up pieces of baking paper/foil. Fill with ceramic baking beans or uncooked rice, then bake for 15 minutes. Remove the paper/foil and baking beans/rice and bake for another 5 minutes until golden and sandy to the touch. Turn down the oven to 170°C/150°C fan/gas 3½.
- Fry the bacon in a non-stick frying pan over a low heat until it starts to release its oil, then increase the heat and fry until crisp. Transfer to a bowl, leaving most of the fat in the frying pan. Add the onion and shallots to the pan and fry over a medium heat for 12-15 minutes until softened and lightly caramelised. Set aside.
- Trim the pastry edges with a sharp knife, then spread 1 tsp of chutney on the base of each tart case and put on a baking tray. Divide the onions/shallots/bacon and most of the cheese equally among the tarts.
- In a bowl beat together the eggs, crème fraîche and some seasoning. Divide equally among the tarts, sprinkle with the remaining cheese, then bake for 20-25 minutes until just set and golden brown. Scatter with chives and serve warm or at room temperature.
The baked tarts will keep for up to 2 days, covered in the fridge. The bases may turn a little soft (still delicious), but reheating on a baking tray before serving will help.
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