- 300 gm piece rindless bacon, cut into large lardons
- 3 onions, thinly sliced
- 180 gm Stilton, coarsely crumbled
- ¼ cup coarsely chopped flat-leaf parsley
- 2 tsp thyme
- 6 egg yolks
- 4 eggs, plus 1 extra, whisked, for brushing
- 300 ml pouring cream
- 200 gm sour cream
Thyme shortcrust pastry
- 300 gm plain flour (2 cups)
- 150 gm cold butter, coarsely chopped
- 3 tsp thyme
- 2-3 tbsp chilled sparkling mineral water
- 1For 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.
- 2Preheat 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).
- 3Heat 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.
- 4Reduce 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
Drink Suggestion: Full-bodied, spicy shiraz. Drink suggestion by Max Allen