FOOD: Smoked bacon and sorrel tart.
Smoked bacon and sorrel tart
For the pastry
– 250g sifted flour
– 120g butter, finely diced – 1 small pinch of salt – 60ml ice-cold water
For the filling
– ½ bunch cavolo nero (optional)
– 1 tsp butter
– 1 tsp olive oil
– 1 brown onion, finely diced
– 1 clove garlic, chopped
– pinch of salt
– 150g piece smoked bacon, cut into ½cm cubes – 1 whole egg
– 2 egg yolks
– 250ml thickened cream
– pinch of salt and white pepper
– ½ bunch sorrel
– ½ cup grated gruyere de Comté
To prepare pastry ensure the ingredients are fridge cold. In a food processor pulse the flour, butter and salt to a crumb-like consistency.
Add the water to the flour mix and pulse once more. Turn onto a bench and knead until a smooth dough is formed. Cover the dough with cling wrap, and rest in the fridge for at least half an hour.
When you wish to roll the pastry tart, lightly butter the form (we used a rectangular 35-centimetre by 10-centimetre tart form).
Remove the pastry from the fridge, shape into a four-centimetre roll and slice into one-centimetre thick disks. Place the disks in a fish-scale pattern in the base of the tart form.
Using your fingers, push the pastry down to create a smooth surface and up the sides to fill the tart shell. Alternatively, you could roll the pastry out to a three-millimetre-thick sheet and line the tart form with this.
Transfer the tart casing to the fridge to rest for another half an hour.
When you wish to cook the tart preheat the oven to 190ºC. Dock the base of the tart a few times with a fork. Line the pastry with greaseproof paper and fill the tart with baking beads or rice.
Bake for 25 minutes until the pastry is a light golden colour. Remove the paper and baking beads and continue to cook for a further five minutes, until the whole tart is evenly golden and crisp. Transfer to a cake rack and allow to cool.
For the filling, bring a saucepan of salted water to the boil, blanch the cavolo nero for three minutes and refresh in iced water, drain, pat dry and roughly chop. Reduce the heat of the oven to 160ºC.
Warm the butter and oil in a frypan. Add the onion, garlic and a pinch of salt and cook gently without colouring. Now add the bacon and cook on a low heat for about five minutes, stirring continually. Remove the pan from the heat and allow to cool to room temperature.
Whisk together the eggs and cream, onion and bacon mix. Season with a pinch of salt and white pepper.
Fill the tart shell with the sorrel leaves, cavolo nero mixture, bacon and cheese. Transfer the tart to the oven and pour the cream and egg mix over the ingredients.
Bake the filled tart for 10-12 minutes, until the egg mixture sets. (Depending on your oven, it may take a little more time.)
When set, remove from the oven and allow the tart to cool for 30 minutes before slicing.
2017 Tommy Ruff Poolside shiraz, Barossa Valley ($35) – Liam O’Brien, head sommelier, Cutler & Co
Photography: Earl Carter
ANDREW McCONNELL is the executive chef and coowner of Cutler & Co and Cumulus Inc. He is The Saturday Paper’s food editor.