Bacon and Stilton tart

AT A GLANCE

  • Serves 8 people

  • 300 gm piece rindless bacon, cut into large lardons
  • 3 onions, thinly sliced
  • 180 gm Stilton, coarsely crumbled
  • ΒΌ cup coarsely chopped flat-leaf parsley
  • 2 tsp thyme
  • 6 egg yolks
  • 4 eggs, plus 1 extra, whisked, for brushing
  • 300 ml pouring cream
  • 200 gm sour cream
  •  
  • Thyme shortcrust pastry
  • 300 gm (2 cups) plain flour
  • 150 gm cold butter, coarsely chopped
  • 3 tsp thyme
  • 2-3 tbsp chilled sparkling mineral water
01   For thyme shortcrust pastry, process flour, butter, thyme and 1 tsp salt in a food processor until fine crumbs form, add mineral water and pulse until mixture just comes together. Turn onto a lightly floured surface, knead until mixture just comes together, wrap in plastic wrap and refrigerate for 2 hours.
02   Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and line a 27cm-diameter, 5cm-deep tart tin, refrigerate to rest (30 minutes), then trim edges. Prick base all over with a fork, then blind bake until light golden (10-12 minutes), remove paper and weights, brush with beaten egg and bake until golden and crisp (6-8 minutes).
03   Heat a frying pan over medium-high heat, add bacon and stir occasionally until crisp (3-4 minutes), remove with a slotted spoon and set aside. Add onion to pan, stir occasionally until very tender (4-5 minutes), season to taste. Spread onion in tart base, top with bacon, scatter with Stilton, parsley and thyme and season to taste.
04   Reduce oven to 150C. Whisk yolks, eggs, cream and sour cream in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in the centre (35-40 minutes), stand for 15 minutes then serve hot.
This recipe is from the June 2012 issue of Australian Gourmet Traveller

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

FULL-BODIED, SPICY SHIRAZ. , suggested by MAX ALLEN

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