A tart can be anything you want it to be – tiny and petite and served as a canapé; a little larger and perfect packed for a picnic or as a single serving for a light lunch; or voluptuous and large enough to grace a buffet table.
When I make a large tart I have a certain way I like to layer the filling.
I first bake the pastry case blind so that the pastry is not soggy when the filling is cooked. I gently caramelise the onions in lots of butter till they are sticky and golden, and then I cool them until needed.
I spread the onions onto the base first, then freshly chopped parsley. Next comes the cheese.
Once I’ve whisked the eggs with the milk or cream I slowly pour it into the centre of the pastry so it slowly covers the cheese without disturbing it.
Lastly I arrange the topping onto the top of the tart – this way it cooks clean and clear and the topping looks sexy and luscious.
Roasted Butternut & Bacon Tartlet
- 190 ml (3/4 C) cake flour
- 100 g butter
- 100 g cheddar, grated
- 1 large butternut
- 60 ml (1/4 C) Huletts Maple Syrup
- 45 ml (3 T) olive oil
- Salt and black pepper
- 10 rashers streaky bacon
- 750 ml (3 C) fresh cream
- 4 extra-large eggs
- Salt and pepper
1. Preheat oven to 160 ˚C.
2. To make the pastry, place all the ingredients in a food processor until they are combined and form a ball. If it is a little sticky, add a bit more flour.
3. Wrap the pastry in cling wrap and refrigerate for 1 hour.
4. Press the pastry into a 10 cm x 30 cm loose bottomed tart tin.
5. Peel the butternut and cut into 1 cm rounds.
6. Place the butternut on a roasting pan, drizzle with Huletts Maple Syrup and olive oil, salt and a good grind of black pepper.
7. Roast the butternut for about 30 to 40 minutes until cooked.
8. Layer the butternut and the bacon in the tart shell.
9. Mix the cream and eggs together and season with salt and pepper. Carefully pour the mixture into the tart and bake for 40 to 50 minutes until golden brown and the cream mixture has set.