Bacon and courgette tart recipe
Bacon and courgette make for a lovely pairing in this summery tart, which is a great dish for weekend lunches or picnics. The rest of the filling is made with egg, single cream and Gruyère cheese. You can make it ahead and freeze it, if you prefer.
See method- Serves 6
- 10 mins to prepare and 55 mins to cook
- 472 calories / serving
- Freezable
Ingredients
- 1 x 375g ready-rolled shortcrust pastry
- 1 onion, sliced
- 1 tbsp olive oil
- 150g (5oz) bacon, cut into thin strips
- 1 garlic clove, chopped
- 1 courgette, sliced
- 2 eggs
- 100ml (3½fl oz) single cream
- 50g (2oz) Gruyère, grated
Each serving contains
- Energy
- 1965kJ 472.0kcal
- Fat
- 32g
- Saturates
- 12g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 30.6gProtein 13.0gFibre 2.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Use the pastry to line a 23cm (9in) fluted tart tin with removable base. Prick the base with a fork and line with nonstick baking paper and baking beans. Blind bake for 12 minutes. Remove paper and beans and bake for a further 5 minutes. Turn down the oven to gas 3, 170°C, fan 150°C.
- Fry the onion in 1 tbsp olive oil until softened. Add the bacon and garlic and fry for 5 minutes. Add the courgette and cook for 5 minutes more.
- Beat the eggs in a bowl, mix in the cream and season. Put the courgette mix into the tart case, then pour over the egg mixture. Finish with the cheese and bake for 20 minutes. Turn up the oven to gas 6, 200°C, fan 180°C and bake for a final 5 minutes.
- See more Tart recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
