This delicious savoury tart is full of flavour – perfect for a weekday evening meal or eat it cold for lunch or picnics
- For the pastry:
- 100g (4oz) butter, chilled and diced
- 225g (8oz) plain flour
- Pinch mustard powder
- 15ml (1tbsp) finely grated Parmesan cheese
- 1 large egg, beaten
- For the filling:
- 225g (8oz) smoked bacon bits
- 15ml (1tbsp) oil
- 2 large onions, sliced
- 4 large eggs
- 60ml (4tbsp) half-fat crème fraîche
- 50g (2oz) Cheddar cheese, finely grated
To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the mustard powder and Parmesan cheese. Add the egg and 15-30ml (1-2tbsp) cold water; mix to a dough. Knead lightly until smooth, then wrap and chill for 30 mins.
Preheat the oven to 200°C (400°F, gas mark 6). Roll out the pastry and use to line a 19x29cm (7½ x 11½ in) loose-based flan tin. Prick all over with a fork; chill for 30 mins. Line with foil and baking beans and bake for 10 mins. Remove the beans and foil and return to the oven for 2-3 mins until light golden. Cool.
To make the filling, dry-fry the bacon bits in a non-stick frying for 5-6 mins. Remove and drain on kitchen paper. Add the oil to the pan and gently fry the onions for 10-15 mins until soft and golden. Cool.
4 Beat the eggs and crème fraîche together and season with salt and freshly ground black pepper. Spread the bacon and onions in the pastry case, pour over the egg mixture and scatter over the Cheddar cheese.
Bake for 25-30 mins until golden and set. Serve the tart warm or cold.
Top tip for making Smoked bacon and onion tart
You can use mozzarella instead of Cheddar for the topping if you prefer.