Brie and Bacon Tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using your fingers rub the cold butter into the flour so it resembles bread crumbs. Add 3 Tbsp of water and mix to make a soft dough. Do not over mix. Wrap in plastic and put in the refrigerator for 30 minutes.

Step 2

Preheat the oven to 400°F. roll out the dough on a floured surface and line the tart pan, allowing the dough to hang over the edges. Trim off the excess dough, then line the crust with parchment paper and fill with baking beans or dry beans. Bake for 20 minutes, or until the edges are golden. Remove the beans and paper, brush the bottom of the crust with a little beaten egg, and return to the oven for 1-2 minutes to crisp. Set aside. reduce the oven temperature to 350°F.

Step 3

Heat the olive oil in a large frying pan over low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes, until soft and translucent. Increase the heat slightly, add the bacon, and cook for 5-8 minutes, until crisp and golden. Remove from the heat, and stir in the sun-dried tomatoes.

Step 4

Spoon the onion and bacon mixture into the crust. Top evenly with the Brie strips, and sprinkle with the finely chopped chives (optional).

Step 5

Mix the cream and the 2 eggs together in a bowl. Add the garlic, and season well with salt and pepper. Carefully pour the tart filling over the top. Bake for 30-40 minutes until set, puffed, and lightly golden.