Roasted Shallot, Bacon, Cheddar and Chive Tart

    June 27, 2016

    • Yields: 4-6


    For the pastry:


    170 g Plain flour

    100 g Unsalted butter, cut into dice and chilled

    60 g Cheddar cheese, finely grated

    1 Egg yolk

    2 tbsp Water, chilled

    For the filling:

    10 Shallots, peeled and cut in half around the diameter

    1 tbsp Olive oil

    20 g Butter

    150 g Smoked streaky bacon, diced

    150 g Cheddar cheese, grated

    3 tbsp Chives, finely chopped

    2 Eggs

    2 Egg yolks

    200 ml Double cream

    100 ml Crème fraiche


    1Preheat the oven to 200°C/400°F/Gas Mark 6.

    2Place the flour in the bowl of a food processor and add the chilled, diced butter.

    3Pulse until the mixture resembles fine breadcrumbs.

    4Tip out into a bowl and stir in the Cheddar cheese.

    5Mix together the egg yolk with the chilled water, and sprinkle over the mixture.

    6Stir through well with a knife, then bring the pastry together with your hands.

    7On a floured surface, roll out the pastry and use to line an 8 inch fluted, loose bottomed tart tin.

    8Chill for at least 30 minutes.

    9Line with greaseproof paper, fill with baking beans and bake the pastry case for about 15 minutes, until pale gold with no greasy patches.

    10Remove the greaseproof paper and baking beans and leave to cool.

    Filling method:

    1Meanwhile place the shallots, cut side down, in a roasting tin.

    2Drizzle over the oil and dot with butter.

    3Roast in the preheated oven for 15 minutes, until softened and golden, then turn the oven down to 170°C/325°F/Gas Mark 4.

    4Fry the diced bacon until crisp and place in the bottom of the tart case. Arrange the shallots, cut side down, on top.


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