Cheddar, bacon & tomato tart

Name: Cheddar, bacon & tomato tart
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 300 g shortcrust pastry; Plain flour, for dusting; 6 rashers smoked streaky bacon, cut into 1cm strips; 250 g essential Waitrose Cherry Tomatoes, halved; 200 g Seriously Strong Extra Mature Cheddar, grated; 170 ml tub essential Waitrose Double Cream; 150 ml semi skimmed milk; 4 medium Waitrose British Blacktail Free Range Eggs; 2 tbsp chopped fresh chives, plus extra to garnish; Green salad, to serve

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

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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

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.
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.
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.
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.