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Cheese and bacon tart on a wooden board with one large slice removed. Tried & Tested

Cheese and bacon tart

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Cheese and bacon are a great flavour combination and are sure to make this tart a family favourite. This can be served warm or cold and would be an ideal addition to a summer picnic or alfresco dining.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Tart:1
  • Skill level:easy

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
  • 100g 3½ oz Butter (unsalted) softened
  • 1 1 Egg(s) (free range)
  • 1tsp 1tsp Salt

For the filling

  • 150ml 5⅛ fl oz Milk (whole)
  • 200ml 6⅞ fl oz Double cream
  • 3tbsp 3tbsp Gruyère grated
  • 3 3 Egg(s) (free range)
  • 200g 7⅛ oz Smoked bacon rasher(s) diced
  • Parsley
  • Nutmeg freshly, grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C, 375°F, gas mark 5). Lightly grease a 23cm/9″ flan dish or tin.

  2. Classic mode Step 2

    For the dough, beat together the flour, butter, egg and salt to form a dough. Wrap in clingfilm and chill for 30 minutes.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
    • 100g 3½ oz Butter (unsalted) softened
    • 1 1 Egg(s) (free range)
    • 1tsp 1tsp Salt
  3. Classic mode Step 3

    On a lightly floured worksurface, roll out the pastry very thinly. Line the flan dish with the dough, pressing it into the base and sides of the dish. Line with baking parchment and baking beans and bake the pastry case blind for 10 minutes, remove the paper and beans and return to the oven for a further 5 minutes.

  4. Classic mode Step 4

    For the filling, dry fry the bacon for 5 minutes until tender. Scatter the bacon over the base of the pastry case. Beat the remaining ingredients together, season with salt and pepper and then pour into the pastry case. Bake for 30-40 minutes until the filling is set and the top is golden brown.

    Ingredients for this step

    • 200g 7⅛ oz Smoked bacon rasher(s) diced
    • 150ml 5⅛ fl oz Milk (whole)
    • 200ml 6⅞ fl oz Double cream
    • 3tbsp 3tbsp Gruyère grated
    • 3 3 Egg(s) (free range)
    • Parsley
    • Nutmeg freshly, grated