About this recipe:This breakfast tart resembles a delicious quiche. The pastry is easy to make and quite impressive if you've got guests staying over. The tastes and textures in this tart are heavenly - it takes a bit of work but is well worth it!
500g plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
2 teaspoons salt
350g butter or margarine
125ml cold water
1 tablespoon vinegar
8 rashers bacon
1 tablespoon butter
1/2 onion, chopped
5 tablespoons finely diced smoked ham
700ml double cream
8 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3 tablespoons finely chopped fresh basil
1 tablespoon fresh thyme, minced
85g cream cheese, diced
60g grated Cheddar cheese
60g grated Monterey Jack cheese
1 bunch spring onions, chopped
5 tablespoons flaked almonds
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Method Prep:1hr › Cook:40min › Ready in:1hr40min
Mix together flour, sugar, baking powder and salt. Rub in margarine until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
Preheat oven to 180 C / Gas 4. Form each piece of pastry into a round and roll out on lightly floured surface. Carefully fit into two 25cm tart tins.
Blind bake pastry cases in preheated oven until golden brown. Let cool.
Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle spring onions over cheese, followed by almonds.
Bake in preheated 180 C / Gas 4 oven for 30 to 40 minutes. Let cool slightly, then cut and serve.
If you cannot find Monterey Jack cheese, use a mild Cheddar.