Skillet Bacon Tart

A delicious bacon and onion filled tart topped with a layer of cheddar cheese bubbling from the oven makes a delightful lunch or supper dish for all the family to enjoy. I use pork bacon in this recipe but of course a poultry alternative works just as well.

40 minutes

25-30 minutes

180˚C

Ingredients

Pastry
200g plain flour

- sifted
140g butter

- chilled, cubed
2-3 tbsp cold water

- more if necessary
Filling
1 red onion

- finely chopped
30g butter
4 eggs

- beaten
150g smoked streaky bacon

- chopped
150ml single cream
Seasoning

- sea salt and black pepper
Topping
50g strong cheddar

- grated

Instructions

Make pastry:
01 Using a food processor pulse together flour and butter to resemble breadcrumbs. Add water and bind to form a soft dough. Chill.
Cook bacon and onions:
02 In a frying pan soften the onions in the butter. Add the bacon Set aside to cool.
Mix together ALL filling ingredients:
03 In a large bowl add cooked bacon and onions. Add cream and seasoning. See image #2.
Assemble :
04 Roll out pastry to line skillet pan - see image #3. Crimp the sides and then pour in all the filling, keeping the grated cheese for the top. See image #4.
Bake:
05 Place in the skillet into the oven sitting on top of a preheated baking tray and cook until the filling is set, the pastry cooked and the cheese topping golden brown.
Serve:
06 Take to the table hot or cold and slice into generous sized pieces - see image #5.

Notes

Always preheat a flat oven try in the oven before baking the tart, as the additional heat from this source helps to cook the pastry bottom. Pastry can be made also by hand but a food processor certainly speeds up the process. This recipe fits a 22cm skillet pan generously.