Bacon & Broccolini Tart

1 3/4 cups plain flour 
125g butter, chilled, chopped
2-3 tablespoons chilled water
4 bacon rashers, thinly sliced
3/4 cup grated cheddar
1 bunch broccolini, trimmed
4 eggs
1/2 cup cream

1. Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.

2. Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.

3. Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.




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Midwest Foods Dubbo