Broccolini & bacon tart New!
Get your greens in this luxurious broccolini & bacon tart that works for breakfast, lunch, dinner or picnicking.
Ingredients: (serves 4)
265g (1 3/4 cups) plain flour
125g butter, chilled, chopped
2-3 tbs chilled water
4 short-cut bacon rashers, thinly sliced
65g (3/4 cup) coarsely grated cheddar
1 bunch broccolini, trimmed
4 eggs
125ml (1/2 cup) pouring cream
Method:
1.Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.
2.Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.
3.Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.
4.Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccolini on top,trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccolini. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.
Notes
Serves 4 as a light meal.
More ideas: Wrap blanched broccolini in prosciutto, then barbecue. For a side, top steamed broccolini with toasted almonds. Drizzle over fresh lemon juice.
CLICK TO COMMENT ON THIS STORY |
CLICK TO BOOKMARK THIS PAGE ON YOUR FAVOURITE SOCIAL NETWORKING SITES |
Ads by | |
BENDIGO NEWS
VICTORIA
|
NATIONAL NEWS
WORLD NEWS
|
KATIE IN THE KITCHEN
|
ENTERTAINMENT NEWS
|