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Broccoli, Cheddar & bacon tart
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Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes, plus cooling
320g shortcrust pastry sheet
2 tsp olive oil
3 rashers dry cured smoked streaky bacon, roughly chopped
1 large leek, trimmed and finely sliced
3 sprigs thyme
200g Tenderstem broccoli, trimmed and spears halved lengthways
250ml whole milk
100ml double cream
100g Essential Mature Grated British Cheddar
1 Preheat the oven to 200 ̊C, gas mark 6. Lay the pastry sheet on a lightly floured surface and roll it out a little more widthways, so it’s just large enough to line a 23cm loose-bottomed, fluted tart case. Carefully line the case, trimming the edges so they overhang by just 1cm and pricking the base all over with a fork. Add a large circle of baking parchment to the base, fill with baking beans and blind bake for 15 minutes. Remove the parchment and beans, then bake for another 10 minutes until light golden all over.
2 Meanwhile, heat the oil in a medium frying pan over a medium heat. Fry the bacon for 2 minutes, then add the leek and thyme, frying for 3-4 minutes until the leek is soft but still bright green. Remove from the heat; set side.
3 Bring a pan of water to the boil. Add the broccoli and simmer for 1 minute, then drain and cool under cold water. Set the broccoli aside on a clean tea towel to drain.
4 Trim off the overhanging edge of the baked tart case with a sharp, serrated knife. Using a balloon whisk, mix together the eggs, milk and cream in a large mixing bowl until combined. Stir in the leek and bacon mixture (discard any thyme stalks) and the cheddar. Season, then tip into the tart case. Arrange the broccoli on top and bake for 35-40 minutes until golden and set. Cool for at least 20 minutes before serving warm or at room temperature.
Take the pastry sheet out of the fridge about 30 minutes before you want to unroll it. This will make it much easier to work with.
Typical values per serving: