300 gm piecerindless bacon, cut into large lardons3onions, thinly sliced180 gmStilton, coarsely crumbled¼ cupcoarsely chopped flat-leaf parsley2 tspthyme6egg yolks4eggs, plus 1 extra, whisked, for brushing300 mlpouring cream200 gmsour creamThyme shortcrust pastry300 gm (2 cups)plain flour150 gmcold butter, coarsely chopped3 tspthyme2-3 tbspchilled sparkling mineral water
For thyme shortcrust pastry, process flour, butter, thyme and 1 tsp salt in a food processor until fine crumbs form, add mineral water and pulse until mixture just comes together. Turn onto a lightly floured surface, knead until mixture just comes together, wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 27cm-diameter, 5cm-deep tart tin, refrigerate to rest (30 minutes), then trim edges. Prick base all over with a fork, then blind bake until light golden (10-12 minutes), remove paper and weights, brush with beaten egg and bake until golden and crisp (6-8 minutes).
Heat a frying pan over medium-high heat, add bacon and stir occasionally until crisp (3-4 minutes), remove with a slotted spoon and set aside. Add onion to pan, stir occasionally until very tender (4-5 minutes), season to taste. Spread onion in tart base, top with bacon, scatter with Stilton, parsley and thyme and season to taste.
Reduce oven to 150C. Whisk yolks, eggs, cream and sour cream in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in the centre (35-40 minutes), stand for 15 minutes then serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller