• Serves8
  • CourseMain meal
  • Prepare25 mins
  • Cook45 mins
  • Total time1 hr 10 mins

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Ingredients

  • 300g shortcrust pastry
  • Plain flour, for dusting
  • 6 rashers smoked streaky bacon, cut into 1cm strips
  • 250g essential Waitrose Cherry Tomatoes, halved
  • 200g Seriously Strong Extra Mature Cheddar, grated
  • 170ml tub essential Waitrose Double Cream
  • 150ml semi skimmed milk
  • 4 medium Waitrose British Blacktail Free Range Eggs
  • 2 tbsp chopped fresh chives, plus extra to garnish
  • Green salad, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. Shape the pastry into a disc and roll out on a lightly floured surface until large enough to line a deep, 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.

  2. Line the tart with a sheet of baking parchment and fill with baking beans. Bake for 15 minutes until pale golden. Remove the paper and beans, lower the oven temperature to 160ºC, gas mark 3, and cook for a further 5 minutes.

  3. Meanwhile, cook the bacon in a non-stick frying pan for 4-5 minutes until crisp, then drain off any excess oil. Place the tomatoes, cheese and bacon in the tart tin.

  4. Beat together the cream, milk, eggs and chives, and pour into the case. Bake for 45 minutes until set and golden. Take the tart out of the tin, sprinkle over the extra chives, slice and serve with salad.

Cook’s tip

Refrigerate leftovers for up to 2 days and enjoy hot or cold, or freeze for up to 1 month and defrost thoroughly before heating through.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,985kJ/ 478kcals

Fat

36.1g

Saturated Fat

20.3g

Carbohydrates

20.8g

Sugars

3.5g

Fibre

1.4g

Protein

17.4g

Salt

1.2g

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