Leo’s travel journal

Leo’s travel journal and other juicy bits…

Bacon and Onion Tart…

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Ingredients:
Short Pastry
225g plain flour, sifted and frozen
125g unsalted butter, cut into cubes and frozen
5g salt
30ml water

Filling
200g streaky bacon, cut into thin strips
200g onions, sliced thinly
50g unsalted
2# eggs
300ml milk

Technique:
Short Pastry


1. Combine the flour and salt in the food processor and whiz to distribute the salt evenly throughout the flour.
2. Place cubes of butter and whiz until it resembles coarse breadcrumbs.
3. Add in the cold water a bit at a time and process the mixture until lumps form.
4. Remove from processor and quickly knead to form a dough. Shape the dough into a disc and refrigerate for 30 minutes.
5. Roll out the dough in between two sheets of greaseproof paper about 1/4 inch.
6. Press into a 9″ tart dish and refrigerate for another 20 minutes.
7. Preheat the oven to 170 degrees Celsius.
8. Prick the base of the tart with a fork and blind bake for 30 minutes.

Filling

1. Melt the butter, pour in the bacon and saute over medium heat for about 10 minutes.
2. Add in the sliced onions and saute until the onions start turning brown.
3. Take it off the fire and leave aside to cool.
4. In a separate bowl, combine the egg and milk and mix it into the cooled bacon mixture.
5. Pour the bacon mixture into the half baked tart shell and proceed to bake it for a further 20 minutes until golden brown.

Apple Pie baked with the remainder of the tart dough hehe

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Written by Leo

27 February 2007 at 0:01

Posted in Food, My Thoughts

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