Now I wouldn't say I'm a pro but I do make pastry quite often at home so I was happy to be able to devise a flavoursome yet practical recipe for this weeks challenge.
Suitable on its own as a light lunch or perfect with chips and salad for tea, introducing my Bacon, Chestnut Mushroom and Caramelised Red Onion Tart in a Sage Pastry Tart
250g plain flour
110g butter cubed
Pinch of salt
4 tablespoons of cold water
300g unsmoked bacon
159g baby chestnut mushrooms
1 red onion
Put the salt, flour and chopped sage into a bowl and add the cubed butter.
Using your fingertips combine the ingredients until it resembles coarse breadcrumbs.
Use as much of the water as needed to bind the ingredients into a dough. Wrap in cling film and chill for 15-30 mins.
Whilst the dough is chilling chop the mushrooms into slices or quarters and gently fry in a little oil until cooked.
Once cooked drain any excess liquid and set aside.
In the pan used to cook the mushrooms gently fry the chopped bacon and onion slices until the bacon is cooked and the onions have caramelised.
Roll the pastry out and line a tart tin with the dough and prick the base
Blind bake the pastry for 20 mins or until it is a pale golden colour.
Beat the eggs and milk and season to taste.
Fill the pastry case with the mushroom, bacon and onion filling and pour in the beaten egg.
Bake for a further 15-20 minutes or until the egg is set.
For the purposes of lunch boxes tomorrow, I made individual tarts but I would usually make a big one for us all to share.
*You could add creme fraiche to the beaten egg mixture but as nobody in our house eats it, I omitted it from the recipe*