Make the Shortcrust pastry, recipe below, leaving to chill for 30 minutes before using.
Preheat the oven to 350 degrees F. Line the tart pan
with the pastry dough, and bake 'blind'.
Cook's Note: Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry
, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap
to line the pastry: place 2 sheets over the pastry, add the beans
and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F, oven for 15 to 20 minutes or until the pastry feels dry.
Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
Filling: Heat the oil in a frying pan
and cook the bacon until crisp
. Remove and drain
on paper towels. Then sweat the onions
gently in the same oil for 10 minutes more.
the eggs in a medium-sized bowl, add the cream, parsley and chives
, cheeses, and cool bacon and onions. Mix well and add seasoning.
Pour the filling into the pastry base and return to the oven for 30 to 40 minutes, or until the center has set. Serve warm with a green salad and relish.