Broccolini & bacon tart

Method

• 1
  Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.
• 2
  Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.
• 3
  Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.
• 4
  Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccolini on top,trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccolini. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.