Ingredients

Method

Place all the ingredients for the pastry in a food processor add 60ml of water and blend until the mixture comes together. Empty the mixture onto a floured work space and knead until it combines into a smooth ball.

Roll out the pastry and gently place into the tart tin making sure it goes up the sides of the tin and trim any excess off just above the top. Prick the bottom with a fork and chill for 30 minutes.

Preheat the oven to 180ºC / 160ºC Fan or 350ºF / 310º Fan

Blind bake the pastry case by putting scrunched up baking paper into the tart tin and fill with rice or baking beans and bake for 15 minutes. Remove from the oven, carefully remove the rice or baking beans and paper and place back in the oven for a further 5-10 minutes until golden brown.

Reduce the oven temperature to 170ºC/ 150ºC Fan or 325ºF / 300ºF Fan

Filling

In a frying pan gently fry the lardons until crispy and remove them to a dish, then fry the onions until the are soft.

Remove the onions with a slotted spoon and scatter them over the base of the tart. Repeat this with the bacon and sprinkle 60g of the cheese onto the tart base.

Whisk together the cream , creme fraiche , eggs and nutmeg. Season with salt and pepper and pour the mixture over the bacon and onions.

Place in the oven and bake for 25 minutes. After 25 minutes scatter the remaining cheese over the tart and bake for a further 15-20 minutes or until golden in colour and the centre is a slightly jiggly.

This can be served warm or cold and is great served with a lovely green salad.