This easy-to-make tart is a variation on a popular theme, ideal for lunch or dinner and you can make it a special occasion dish by serving it with a chilled light chardonnay or pinto gris.

Ingredients

• 1 quantity Rich Short Pastry or 400 grams defrosted savoury short pastry
• 4-6 rashers lean bacon, finely diced
• 2 cups finely grated Gruyere cheese
• 1 tbsp finely chopped fresh sage or oregano
• 4 eggs
• 1 cup cream or whole milk

Method

1. Roll the pastry out to line the base and sides of a 24cm loose-bottom metal flan tin. Trim away excess pastry and press the edges firmly to a well-patterned pastry case. Prick the base of the tart evenly all over with a fork.
2. Line with baking paper and fill the centre with an even layer of baking blind material such as ceramic beans or dried pulses.
3. Bake at 200 degrees Celsius for 12 minutes or until the edge is beginning to colour. Remove the baking blind material and paper and return the pastry shell to the oven for a further 5-7 minutes or until the pastry is cooked.
4. Scatter over the bacon, cheese and herbs. Beat the eggs and cream together and season well with salt and pepper. Pour carefully over the cheese and bacon.
5. Bake at 190 degrees Celsius for 30 minutes or until the filling is set and golden. Serve warm with salad greens, chopped tomato and a drizzling of olive oil.

Cooks Tips

For small individual tart, use the pastry to line the base and sides of 4 flan tins. Follow the instructions above. The cooking time will be the same as the flans will be quite deep.