Stilton and bacon tart

    Stilton and bacon tart

    27saves
    2hr5min


    12 people made this

    About this recipe: This Stilton and bacon tart is very nice, good flavour, good with salads or veg. Can be eaten hot or cold.

    Ingredients
    Makes: 1 Stilton and bacon tart

    • 1 onion, finely chopped
    • olive oil for frying
    • 4 rashers smoked streaky bacon
    • 4 eggs
    • 250ml double cream
    • black pepper to taste
    • 180g mature Stilton cheese
    • Pastry
    • 200g plain flour
    • large pinch of salt
    • 25g Parmesan cheese, finely grated
    • 100g butter, cubed
    • ice cold water, put a bottle or cup full in the fridge overnight
    • 1 knob butter

    Method
    Prep:25min  ›  Cook:40min  ›  Extra time:1hr resting  ›  Ready in:2hr5min 

      For the pastry:

    1. Place the flour, salt, Parmesan and butter in a food processor and whiz on maximum speed for about 30 seconds until there are no butter lumps left. Reduce the speed to minimum and slowly drizzle in the water till a ball of pastry forms around the processor's central pillar. Remove the pastry, wrap it in cling film or stick it in a plastic freezer bag and chill in the fridge for a least an hour.
    2. For the tart filling:

    3. Fry the onion in a little olive oil till translucent but not coloured, about 5 minutes. Grill the bacon till crispy, then roughly chop it.
    4. Whisk the eggs and cream together in a large jug with a pouring rim and season with black pepper.
    5. Preheat the oven to 190 C / Gas 5.
    6. Liberally butter the inside of a 25cm (10 in) fluted tart tin with removable base. Roll out the pastry to about the thickness of a £1 coin and line the tin. Trim the edges with a sharp knife.
    7. Spread the onion over the base, followed by the bacon, and finally the Stilton.
    8. Place the tart on a baking tray, partially pull out the middle shelf of the oven and put the tray on it. With one hand keeping the shelf level, carefully pour in the egg and cream mixture.
    9. Bake for 40 minutes or so, until golden and bubbling.
    10. To remove the tart from the tin, place it on top of a jar (jam, mayonnaise, etc.) and allow the rim to fall down then slide the tart off the base on to a rack. Let it cool for a few minutes, then serve warm with a green salad.

    Tip

    Can add a little more parmesan in the pastry for extra cheesiness. Can use crème fraîche instead of double cream to make it lighter.

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    Reviews (4)

    0

    made this exactly as recipe said and the stilton was so overbearing it was uneatable,,,and we do love stilton, - 17 Jan 2015

    0

    I omitted the parmesan as I am not a big fan. A friend who is a chef, and does not like stilton, remarked how lovely it was. Thank you for the idea. - 06 Nov 2014

    0

    A very tasty quiche. It seems to work well with 3 eggs as well as 4, as I found out when I ran out of eggs once! Also, I made it with ordinary shortcrust pastry, and it was very good. My 90-year-old neighbour also gives it the thumbs-up, even though she's French and this recipe is with English cheese! - 19 Jul 2013

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