This tart is one of our favourite to make, it is fairly quick and easy and is delicious for breakfast, lunch or dinner. It can be made in advance and kept in the fridge for an easy snack.
I large sheet of Shortcrust pastry (homemade or store brought)
2 rashers of short cut bacon
300ml of cream
1 tablespoon of seeded mustard
1/2 cup of grated Parmesan cheese
Tomatoes on the vine
Basil leaves (to serve)
To make line a tart dish with baking paper. Lay shortcrust pastry in to the tart case and press to edges. Use a fork to prick the pastry case and lay another sheet of baking paper on top, fill with pastry weights (dried rice or beans also work fine) and blind bake for approximately 20 minutes on 180 degrees until slightly golden. Remove from oven and allow to cool. Add cream, 1 egg, mustard and parmesan to a bowl and combine well, seasoning with salt and pepper. Fill the tart base with cream mix and lay bacon rashers and tomatoes on top, crack in three whole eggs and bake in oven for approximately 20-25 minutes until golden. Enjoy!