FOOD: Smoked ba­con and sor­rel tart.

Smoked ba­con and sor­rel tart

The Saturday Paper - - Contents|The Week - An­drew McCon­nell

Serves 6

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.

Wine pair­ing:

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.

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