Browse All Recipes

Bacon and Stilton tart

Australian Gourmet Traveller recipe for Bacon and Stilton tart

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 8
  • 30 mins preparation
  • 1 hr 10 mins cooking plus resting, standing
Bacon and Stilton tart
Bacon and Stilton tart

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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).
  • 3
    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.
  • 4
    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.

Notes

This recipe is from the June 2012 issue of
Drink Suggestion: Full-bodied, spicy shiraz. Drink suggestion by Max Allen

SHAREPIN
  • Author: Emma Knowles, Lisa Featherby & Alice Storey