sharing recipes from one generation to the next
A savoury tart served warm is one of life’s simple pleasures. This tart is defined by the biscuity pastry base and the just set creamy custard filling that’s rich with bacon cheese and chives.
A couple of years ago after eliminating wheat from my diet I discovered a fabulous unconventional shortcrust pastry recipe made with spelt, buckwheat and ground almonds. It continues to be my go-to pastry for savoury tarts. It has never let me down and freezes exceedingly well, in fact I made this tart with pastry that had been frozen for close to a month.
It’s unclear to me exactly what characteristics separate a quiche from a tart. Both the word “quiche” and a plethora of interpretations of it were mis-used and abused in Australia in the midst of my early cooking years. The Meat Marketing Board in Australia even went as far as to coin the slogan “real men don’t eat quiche.” My retort is “they will if it’s well made.”
My tart filling was inspired by a classic French Quiche Lorraine simply grated cheese, finely chopped bacon or ham, a load of snipped chives and a decent grinding of black pepper. Is it a quiche or a tart, you decide.
The only accompaniment this delicious cheese tart needs is a crisp leafy salad dressed with vinaigrette.
Make a 30cm X 2cm tart
Classic Savoury Bacon, Cheese and Chive Tart
1/2 of the unconventional fabulous shortcrust recipe
125g grated tasty cheese
150g bacon trimmed of fat and finely chopped
2 tablespoons finely snipped chives
generous grinding of black pepper
6 large eggs
125 mls cream
125 mls full cream milk
Lightly grease a 2cm deep, 30cm flan tin then line with thinly rolled pastry.
Bake blind according to the instruction in the recipe.
Reset the oven temperature to 170C and if possible, turn off the fan forced setting.
Toss together the cheese, bacon, chives and black pepper
Lightly whisk the eggs with a fork then whisk in the cream and the milk.
Tip the cheese and bacon mixture into the par baked pastry and even distribute.
gently pour in the custard.
Bake the tart in the centre of the oven until the custard is just set and the top golden brown, about 40 minutes.
Remove the tart from the oven and allow to rest for 30 minutes before serving.