Ba­con, egg and tomato tart

Landscape (UK) - - In The Kichen -

Serves 6

12 rash­ers smoked back ba­con 6 eggs 750g cherry toma­toes 300g strong flour, plus ex­tra to dust 200g chilled but­ter, cubed, plus ex­tra for greas­ing 150ml ice-cold wa­ter sea salt and black pep­per Place the flour in a large bowl and add a pinch of salt and the cubed but­ter. Stir briefly with a wooden spoon. Add the ice-cold wa­ter to the bowl. Mix, then bring the mix­ture to­gether into a dough by hand. Lightly dust a sur­face and a rolling pin with flour and roll the pas­try out to a rec­tan­gle shape ap­prox­i­mately 30cm long. Fold the end of the rec­tan­gle into the mid­dle of the re­main­ing pas­try length, then fold the other side over. Turn it 90 de­grees, then roll out to a rec­tan­gle again. Re­peat the process two more times. Cover in cling film and leave to chill for 1 hr. In the mean­time, pre­heat the grill to high and lay out the ba­con rash­ers on a grill tray. Grill for 6 mins, turn­ing over once, half­way through. Al­low to cool, then snip into 1cm pieces and set aside. Pre­heat the oven to 200°C/gas mark 6 and grease a 40 x 25cm rec­tan­gle bak­ing tray. On a sur­face dusted with flour, roll out the pas­try to fit, then line the tray with the pas­try. Al­low­ing a ¾in (2cm) bor­der, ar­range the toma­toes, pressing them down slightly into the pas­try to se­cure, leav­ing six cir­cu­lar spa­ces for the eggs. Crack the eggs into the rings and sprin­kle with the ba­con. Sea­son with pep­per and bake for 20 mins un­til the pas­try is puffy and golden and the eggs are set. Cut into six and serve.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.