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Broccoli and Bacon Tart

Posted by Wheatbelt Woman on November 4, 2013 in Recipes |

I made this for Xavier’s birthday party picnic.  It was very helpful to prepare something the day before and it tasted great hot and cold.  The recipe I read included making your own pastry but I can never be bothered (or have the time) so used puff pastry and it was perfect.  Up to you.  I used a long quiche/tart dish rather than round which made it easier to eat by hand at the picnic.

Pastry – or use puff pastry

  • 265g (1 3/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 2-3 tbs chilled water

Filling

  • 4 short-cut bacon rashers, thinly sliced
  • 65g (3/4 cup) coarsely grated cheddar
  • 1 bunch broccolini, trimmed (you can also use standard broccoli and leave extra stem)
  • 4 eggs
  • 125ml (1/2 cup) pouring cream

 

To Make Pastry

(Note I didn’t do this part so cant say how well it worked but it looks like a pretty standard pastry process.) Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.

Filling

While waiting for the pastry, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel to soak up some of the fat.

Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.

If using puff pastry simply line the dish with the puff pastry and then add the filling.

Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccolini on top, trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccolini. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.

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