I want to indulge
cream and whiz with a stick blender until smooth.
Serve with a drizzle of remaining cream and a sprinkling of parsley.
Heat olive oil in a large frying pan and cook bacon for 3-4 minutes until a little crispy. Add onion, and cook together, stirring for a further 8-10 minutes until the onion is soft. Add 2 tablespoons cream and stir to dislodge any tasty bits sticking to the pan. Remove from the heat and leave to cool.
For the pastry, pulse the flour, butter and parmesan in a food processor until the mix resembles fine breadcrumbs. Add one egg yolk and 2-3 teaspoons water and pulse to combine. Tip out on to the bench and press together into a dough round. Wrap in plastic wrap and chill in the fridge for 10 minutes. Preheat the oven to 180 degrees Celsius. When the pastry has rested, roll it out on a lightly floured bench into a circle wide enough to line a 25cm loosebottomed tart tin. Press the pastry into the tin and line the base and sides with baking paper and fill with baking beans or raw rice. Cook for 12 minutes, remove baking paper and weights, and continue cooking for a further 12 minutes while you prepare the rest of the filling.
Whisk remaining egg yolk with milk, eggs and remaining cream. Once pastry has cooked as described above, sprinkle the base with half of the cheese, spread over onion and bacon mixture, top with remaining cheese and pour over whisked eggs and cream. Reduce oven temperature to 160C and cook a further 30-35 minutes until golden. Rest for 10 minutes before removing from the tin, and serve with warmed celeriac soup or a small green salad. Recipes, food styling and photography by Sarah Tuck