A RUSTIC SEASIDE TART
Sea beet is a hardy wild vegetable not unlike chard that grows along the beaches of Anglesey and much of the UK coast. Leaves are at their best in spring, but you can find it year-round, often among sand dunes or on the edges of fields. Make sure you rinse it well. You could also use spinach.
Preparation 35 minutes, plus chilling Cooking 1 hour 10 minutes Serves 4-6
FOR THE PASTRY
125G BUTTER, CHILLED AND DICED, PLUS EXTRA FOR GREASING 250G PLAIN FLOUR, PLUS EXTRA FOR DUSTING
PINCH OF FINER FLAKED SEA SALT
30ML OAK-SMOKED WATER* OR WATER
95ML ICE-COLD WATER
FOR THE FILLING
A GOOD KNOB OF BUTTER
4-5 RASHERS OF STREAKY BACON, DICED
2 GOOD HANDFULS OF SEA BEET OR SPINACH, WASHED 150G POTATOES, COOKED AND CUT INTO SMALL CUBES 3 WHOLE MEDIUM EGGS, PLUS 3 EGG YOLKS
100ML MILK
200ML SINGLE CREAM
FINER FLAKED SEA SALT AND FRESHLY GROUND BLACK PEPPER 100G STRONG CHEDDAR, GRATED
1 Grease a 23cm loose-bottomed cake tin with butter.
2 Mix the flour and salt together in a large bowl. Add the diced butter and toss it around to coat with the flour.
3 Combine the smoked water and ice-cold water, then gradually add to the flour mixture (you may not need all the liquid as the dough should hold together but not be sticky), bringing it together until it forms a soft dough with visible chunks of butter.
4 Roll out the pastry on a floured worksurface into a long rectangle about 1cm thick. Fold the top third of the pastry into the middle, then fold the opposite third over it to create three layers. Turn the pastry by a quarter and repeat the rolling and folding process. Wrap in clingfilm and chill in the fridge for 10 minutes. 5 Repeat the folding process once more, wrap and refrigerate. 6 Preheat the oven to 220°C (200°C fan oven) gas mark 7.
7 Roll out the pastry on a floured worksurface until it is wider all the way round than the tin. Lower it inside and press into the edges.
8 Prick the base with a fork. Line with baking paper, fill with baking beans, then blind bake in the oven for 20 minutes. Remove from the oven; reduce temperature to 180°C (160°C fan oven) gas mark 4. Remove the beans and paper; bake for 15 minutes or until golden.
9 Meanwhile, melt the butter over a medium heat and fry the bacon until crispy. Remove and leave to drain on kitchen paper. Add the sea beet to the hot pan and cook until wilted. If using spinach, you may need to squeeze out excess liquid. Transfer to a large bowl, add the bacon and potatoes and mix together.
10 Whisk the eggs, egg yolks, milk and cream together in a small bowl, then season well with salt and pepper.
11 Fill the case with the bacon mixture and sprinkle over the cheese. Pour in the egg, milk and cream mixture, then bake for about 45 minutes or until slightly wobbly but set. Cool in the tin, then serve.