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Broccolini & bacon tart

  • 0:30 Prep
  • 1:00 Cook
  • 4 Servings


  • 265g (1 3/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 2-3 tablespoons chilled water
  • 4 short-cut bacon rashers, thinly sliced
  • 65g (3/4 cup) coarsely grated cheddar
  • 1 bunch broccolini, trimmed
  • 4 eggs
  • 125ml (1/2 cup) pouring cream


  • 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.

Source: taste.com.au


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