Recipe: Blt Tart

Sorted

All the flavours of a BLT sandwich (plus a few extras) on a puff pastry tart base. Perfect for light lunch or a packed lunch.

Ingredients

200 g smoky streaky bacon
1 tbsp garlic oil
4 tbsp creme fraiche
100 g Parmesan
3 eggs
1 packet of puff pastry
100 g cherry tomatoes
1 lemon
3 tbsp mayonnaise
1 avocado
1 big handful of watercress

Step 1

Bacon

Preheat an oven to 180°C. Dice halve of the streaky bacon up into lardons and place in a frying pan with the garlic oil and fry for several minutes until they are golden and crispy, then drain on kitchen paper. The other half, bake as rashers on a baking tray in the oven for 10 minutes.

Step 2

Filling

Beat together 2 of the eggs, crème fraiche and finely grated cheese, then season generously with finely ground black pepper and a little salt (be careful as the Parmesan and bacon will be salty).

Step 3

Pastry

Roll the puff pastry out onto a baking paper lined baking tray. Score around the outside edge, leaving a border of about 2cm all the way around. Prick all over the inside rectangle using a fork.

Step 4

Bake

Spread the mixture over the inside of the pastry, then scatter over the halved cherry tomatoes and bacon pieces. Crack the extra egg and use to brush around the clean border so that bit goes golden brown, then bake for 30 minutes.

Step 5

Mayo And Serve

Whisk the mayonnaise with the juice from the lemon. Slice the avocado and scatter over the baked tart, then dribble with the lemon mayonnaise and dress with the watercress leaves. Serves 6.