Ingredients
Serves 6
- 1 sheet ready-made shortcrust pastry
- 6 eggs
- 220ml cream
- 200g creme fraiche
- 50g parmesan cheese
- 160g bacon lardons
- Handful thyme
- Handful Chives
Method
- Preheat your oven to 190c
- Begin by lining your tart case with the pre made shortcrust pastry. Allow the pastry to fall over the sides ensuring it lines right into the corners of the case.
- Add a sheet of baking parchment and fill the case with baking beans. Bake for 20 mins before removing the beans and cooking for a further 10 mins until evenly golden brown
- Allow the pastry to cool slightly before shaving with a fine grater, this will create a sharp edge along the line of the tart case
- To make the filling, heat a small frying pan and caramelise your lardons, place the lardons and any excess fat from the pan in a bowl. Leave to cool for about a minute Add your cream, creme fraiche and eggs, parmesan and whisk together.
- Season with salt, black pepper. Finely chop your chives and remove the leaves from the thyme, add this to the mix.
- Pour the mix into the pre-baked case until it reaches the rim. Carefully place in the oven at 190c and cook for 20-25mins until the mix has set and goes golden brown on top.
- Allow to cool to room temperature and serve with a mixed salad.
