Brie and bacon tart

Special equipment • 12 x 7in (30 x 18cm)

rectangular loose-bottomed fluted tart

pan • pie weights or dry beans

SERVES 6–8

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

5 thick-cut bacon slices (125g), chopped into bite-size pieces

8 sunblush or other semi-dried tomatoes, or 8 oil-packed sun-dried

tomato halves, drained and coarsely chopped

4½oz (125g) Brie cheese, sliced into long strips

small handful of fresh chives, finely chopped

1 cup heavy whipping cream

2 garlic cloves, finely grated

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan, letting the pastry hang over the edges. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights. Bake for about 20 minutes until the edges are golden. Remove the weights 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 350°F (180°C).

2 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Increase the heat slightly, add the bacon, and cook for 5–8 minutes until crispy and golden. Remove from the heat, drain off excess fat as needed, and stir in the tomatoes.

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 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.

Brie and bacon tart