Pastry
110g unsalted butter
280g plain flour
large pinch of salt
1 egg, beaten
Filling
50g bacon, chopped into small strips
2 onions, peeled and finely chopped
2 tbsp olive oil
3 medium eggs, beaten
300ml double cream
50g strong Cheddar cheese, grated
25g fresh Parmesan cheese, grated
3 tbsp mixed herbs (parsley, chives), chopped
Maldon salt
Freshly ground pepper
Salad
Half a medium fennel bulb
1 red apple
4 tbsp olive oil
2 tbsp lemon juice
1 tsp caraway seeds
Method
1. Preheat the oven to 190C. For the pastry, rub the butter, flour and salt together in a mixing bowl (or food processor) until it has the consistency of fine breadcrumbs. Add the egg and bring it all together into a dough. Add a tablespoon of cold water, if necessary. Knead lightly 3 or 4 times with floured hands. Cover in cling film and refrigerate for an hour.
2. Roll out the pastry on a floured surface and line a greased 25cm tart tin. Bake the pastry blind until just firm and golden – about 10mins with baking beans, then 2-3 mins without to crisp up.
3. Gently fry the onions until softened but not coloured. Add the bacon and fry until just cooked. Set aside.
4. Beat the eggs and cream together in a jug and season with black pepper. The bacon should be salty enough not to add extra salt. Stir in the chopped herbs and Cheddar cheese.
5. Place the cooked onions and bacon in the tart case, then pour over the cream and egg mix until full. Sprinkle over the Parmesan. Cook for 25 minutes, until just set.
6. For the salad, finely slice the fennel and apple and toss with the olive oil, caraway seeds and lemon juice.
7. Remove tart and leave to rest for a few minutes. Cut into wedges and serve with some dressed green salad leaves plus the apple and fennel salad. Herald Scotland
