Roasted shallot, bacon, cheddar & chive tart

This tart is bursting with flavour from the salty bacon and roasted shallots added to the creamy cheese and chive

What you need:

For the pastry:

• 170g plain flour
• 100g unsalted butter, cut into dice and chilled
• 60g Cheddar cheese, finely grated
• 1 egg yolk
• 2 tbsp water, chilled

For the filling:

• 10 shallots, peeled and cut in half around the diameter
• 1 tbsp olive oil
• 20g butter
• 150g smoked streaky bacon, diced
• 150g Cheddar cheese, grated
• 3 tbsp chives, finely chopped
• 2 eggs
• 2 egg yolks
• 200ml double cream
• 100ml crème fraiche

What you do:

Pastry:

1. Preheat the oven to 200(C/400(F/Gas Mark 6. Place the flour in the bowl of a food processor and add the chilled, diced butter. Pulse until the mixture resembles fine breadcrumbs. Tip out into a bowl and stir in the Cheddar cheese.
2. Mix together the egg yolk with the chilled water, and sprinkle over the mixture. Stir through well with a knife, then bring the pastry together with your hands.
3. On a floured surface, roll out the pastry and use to line an 8 inch fluted, loose bottomed tart tin. Chill for at least 30 minutes.
4. Line with greaseproof paper, fill with baking beans and bake the pastry case for about 15 minutes, until pale gold with no greasy patches. Remove the greaseproof paper and baking beans and leave to cool.

Filling:

1. Meanwhile place the shallots, cut side down, in a roasting tin. Drizzle over the oil and dot with butter. Roast in the preheated oven for 15 minutes, until softened and golden, then turn the oven down to 170(C/325(F/Gas Mark 4.
2. Fry the diced bacon until crisp and place in the bottom of the tart case. Arrange the shallots, cut side down, on top.
3. Beat the eggs and egg yolks and add the cream and crème fraiche. Season and stir in the cheese and chives.
4. Pour the custard mixture over the top of the shallots, and cook the tart for 40 minutes until set.
5. Serve warm, cut into wedges, with a rocket salad.

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