Blue Cheese, Bacon & Onion Tart

Blue cheese, bacon, potato tart

A tart made up from bits and pieces lurking around in the fridge - bacon, blue cheese, a yellow pepper & a few mushrooms.  Put these with a potato, onions, garlic and a few other bits and it came together as a lovely tart. Served with homemade oven chips and salad it made a nice meal with plenty leftover for supper.

The recipe for the Short Crust Pastry can be found here.

Blue Cheese, Bacon & Onion Tart
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  1. 1 quantity short crust pastry - see above.
  2. 1 tablesp. olive oil
  3. Small knob of butter
  4. 1 large onion very finely sliced
  5. 1 large red onion very finely sliced
  6. 2 cloves smoked garlic very finely sliced
  7. 1 medium potato very finely sliced
  8. 1 yellow pepper sliced
  9. Herbs de Provence
  10. 4 rashers very lean back bacon cut into pieces.
  11. 4 mushrooms
  12. 75 grams Danish Blue cheese
  13. 4 eggs
  14. Half pint of milk or single cream if you prefer
  15. Black pepper freshly ground
  1. Melt the oil & butter and very gently saute the onions, potatoes, garlic and pepper in a covered frying pan for about 15 minutes or until soft. Stir gently now and then.
  2. Remove the lid and continue cooking for another 5 minutes. Leave to cool.
  3. Heat the oven to 180°C and put a baking tray into the oven to heat up.
  4. In a separate pan dry fry the bacon but don't make it crispy. Lightly cook the mushrooms in the same pan.
  5. While the onions are cooking line a 23 cms. loose bottomed flan tin with the pastry and prick the bottom with a fork. Put it in the fridge.
  6. Beat the eggs lightly with the milk and season with the black pepper. Salt isn't needed as the cheese is salty enough.
  7. When the onion mixture is cool spread into the pastry case and sprinkle generously with the herbs.
  8. Add the bacon and mushrooms to the dish.
  9. Roughly crumble the cheese over the top.
  10. Gently pour over the egg and milk mixture.
  11. Cook for 30 - 40 minutes until the top is golden brown and the egg mixture has set in the middle of the tart.
  1. * Serve warm or cold. Nice with a green salad.
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