Want to cook up some British food that’s comforting AND foolproof for summer? Then this Cheddar, Bacon and Tomato Tart could be just for you.
Being British, there’s nothing we enjoy more than hearty comfort food. Childhood memories of tucking into piping hot bangers and mash around the kitchen table and sneaking in (somehow) extra portions of apple crumble when no one was looking, all epitomise our nostalgic mealtimes with loved ones in the UK.
We could probably name a whole list of autumnal dishes that fit the stodgy yet absolutely delicious criteria, but this time around we’re sharing with you something that’s perfect for warmer weather too.
Served up warm from the oven or chilled from the fridge – this Cheddar, Bacon and Tomato Tart goes perfectly with some buttered boiled potatoes and fresh salad. What’s more is that they’ll be plenty of leftovers for the week’s packed lunches and picnic plans – perfect!
Cheddar, Bacon and Tomato Tart
Preparation time:25 minutes
Cooking time:45 minutes
Total time:1 hour 10 minutes
300g shortcrust pastry
Plain flour, for dusting
6 x rashers smoked streaky bacon, cut into 1cm strips
250g Cherry tomatoes, halved
170ml tub essential Waitrose Double Cream
150ml semi-skimmed milk
4 x medium Free Range Eggs
2 tbsp chopped fresh chives, plus extra to garnish
Green salad, to serve
- Preheat the oven to 190ºC, gas mark 5. Shape the pastry into a disc and roll out on a lightly floured surface until large enough to line a deep, 23cm loose-bottomed tart tin. Trim the edges and prick the base with a fork.
- Line the tart with a sheet of baking parchment and fill with baking beans. Bake for 15 minutes until pale golden. Remove the paper and beans, lower the oven temperature to 160ºC, gas mark 3, and cook for a further 5 minutes.
- Meanwhile, cook the bacon in a non-stick frying pan for 4-5 minutes until crisp, then drain off any excess oil. Place the tomatoes, cheese and bacon in the tart tin.
- Beat together the cream, milk, eggs and chives, and pour into the case. Bake for 45 minutes until set and golden. Take the tart out of the tin, sprinkle over the extra chives, slice and serve with salad.
Refrigerate leftovers for up to 2 days and enjoy hot or cold, or freeze for up to 1 month and defrost thoroughly before heating through.