Since being home, I have been looking for arrowroot to use for thickening gravies and making batters for crispy coated veggies and the like but alas everywhere is still out of stock so settled on buying Maizena (cornflour). On the back of the box are 4 recipes, one of which is for a Bacon, Cheese and Onion Tart which uses puff pastry for the base and includes fresh rosemary and hot English mustard. The idea of this tart got my taste buds to stand at attention. During the last week of Mom’s visit (yes I know, it was a long while ago) and while Pete was away on another business trip, Mom whipped it up for our dins – it was quite a lot of work for a savoury tart which was kind-of, more like a flat soufflé. It was nice but not a huge hit with Mom and I – guess we were expecting more of a “traditional” tart – plus I couldn’t pick up the mustard at all. No matter, it still made for an enjoyable supper.
Bacon, Cheese and Onion Tart
1 roll puff pastry thawed
1 onion finely chopped
125g rindless bacon finely chopped
15ml chopped rosemary
560ml full cream milk
15ml prepared hot English mustard
30ml cake flour
2 extra large eggs separated
250ml graded cheddar cheese
- Line a pastry dish with puff pastry. Chill until needed.
- Heat the oil and butter and saute the onion, bacon and rosemary until golden and soft.
- Add 500ml of the milk and the mustard and heat.
- Mix the flour and cornflour.
- Beat the egg yolks and remaining milk together and mix with the flour and cornflour.
- Add a little of the warm milk to the flour mixture and add to the heated milk in the saucepan.
- Cook until thick while stirring continuously. Leave to cool.
- Add the cheese.
- Preheat the oven to 200°C.
- Beat the egg whites until soft peaks form and fold into the filling.
- Spoon into the prepared pastry shell and bake for 10 minutes. Reduce the heat to 180°C and bake for a further 15 minutes. Reduce the heat to 160°C and bake for 20 more minutes until golden and risen.