Recipe: Cheddar, bacon & tomato tart

Posted on Aug 3 2016 - 4:00pm by Samantha Clark
Share with your friends or save for later...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Reddit
Reddit
Share on LinkedIn
Linkedin

Our fruit of the month is often mistaken for a vegetable. Scientifically, the tomato is a fruit because of the conception process. It is, just like strawberries, kiwis, blueberries etc., developed from the ovaries in the base of the flower (Oxford dictionaries) and contains seeds like it’s other fruit counterparts. However, unlikely most fruits, the tomato is only used in savoury dishes.

But just like the fruits we do so love, tomatoes are plump full of powerful antioxidants like Vitamin A and C. The chemical compound of a tomato has the ability to tackle free radicals, improve sight (thanks to this high quantities of Vitamin A it possesses), aid digestive health by eliminating toxins and contributing to your daily fibre requirements. It’s smooth, sweet skin contains beta-carotene which helps to protect us from skin damage against the sun which will help us look younger and healthier.

Great news too- the benefits from tomatoes can be gained from your favourite tomato sauce and baked beans!

Our first tomato based dish, is ideal to any occasion you’re invited to this Summer.

Cheddar, bacon & tomato tart 2

Preparation time:25 minutes
Cooking time:45 minutes
Total time:1 hour 10 minutes

Serves: 8

Ingredients

300g shortcrust pastry
Plain flour, for dusting
6 rashers smoked streaky bacon, cut into 1cm strips
250g essential Waitrose Cherry Tomatoes, halved
200g Seriously Strong Extra Mature Cheddar, grated
170ml tub essential Waitrose Double Cream
150ml semi-skimmed milk
4 medium Waitrose British Blacktail Free Range Eggs
2 tbsp chopped fresh chives, plus extra to garnish
Green salad, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. Shape the pastry into a disc and roll out on a lightly floured surface until large enough to line a deep, 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.
  2. Line the tart with a sheet of baking parchment and fill with baking beans. Bake for 15 minutes until pale golden. Remove the paper and beans, lower the oven temperature to 160ºC, gas mark 3, and cook for a further 5 minutes.
  3. Meanwhile, cook the bacon in a non-stick frying pan for 4-5 minutes until crisp, then drain off any excess oil. Place the tomatoes, cheese and bacon in the tart tin.
  4. Beat together the cream, milk, eggs and chives, and pour into the case. Bake for 45 minutes until set and golden. Take the tart out of the tin, sprinkle over the extra chives, slice and serve with salad.

Cook’s tip

Refrigerate leftovers for up to 2 days and enjoy hot or cold, or freeze for up to 1 month and defrost thoroughly before heating through.

This recipe was provided by Waitrose, for more inspiration, check out their recipes pageWaitrose logo

You may also like...

Share with your friends or save for later...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Reddit
Reddit
Share on LinkedIn
Linkedin