Spinach & Bacon Tart

Spinach & Bacon Tart

Ingredients

2 bacon rashers

1 onion, finely chopped

2 garlic cloves, minced

1 bunch of silverbeet or pack of frozen spinach

5 eggs

1/2 cup pouring cream

salt and pepper to taste

2 sheets of shortcrust pastry

Tasty cheese for grating on top of the tart

pastry weights or dried chic peas for blind baking

2 tsp oil

Method

Pre heat the oven to 180°C / 355°F

To blind bake your pastry, get your weights or use dried beans or chickpeas.

Lay the defrosted pastry on your tart tray and then cover with the weights/beans. You can use muslin or baking paper between the weights and the pastry if you choose but I don’t mind the dimples.

Place in the oven and cook for 13 minutes, remove from the oven and empty the weights into a jar. Place the pastry back in the oven and cook for another 6 minutes or till lightly golden. Set aside till needed.

Reduce the heat of the oven to 160°C / 320°F

Ham and Kale Tart Ham and Kale Tart Ham and Kale Tart

Prepare the filling mixture by gently cooking the chopped onion in a little oil for 10 minutes or till softened. Add the two minced garlics and the two rashers of chopped bacon, cooking for a further 5 minutes.

Wash and remove the centre from the silverbeet and finely chop (or place in a food processor and quickly blitz it )or just place in the frozen spinach if you are using that. Cook on low to mid heat till the greens have wilted and there isn’t much moisture in the bottom of the pan. Remove from the heat and let cool.

Ham and Kale Tart Ham and Kale Tart

Make the egg filling by cracking the 5 eggs into a bowl and adding the 1/2 cup of cream, a good pinch of salt and pepper and then whisking together.

Ham and Kale Tart

Place the now cooled mixture into the pastry tart, spreading it evenly. Pour the egg mixture over the top and then grate some tasty cheese over the top.

Cook in the oven for about 45 minutes or till the centre of the tart is set.

Spinach & Bacon Tart Spinach & Bacon Tart Ham and Kale Tart Spinach & Bacon Tart

This Spinach & Bacon Tart is great with a salad or pre make it for a picnic lunch.

Spinach & Bacon Tart

Spinach & Bacon Tart
Author: 
Recipe type: Picnic Food
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Spinach & Bacon Tart is great with a salad or pre make it for a picnic lunch.
Ingredients
  • 2 bacon rashers
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch of silverbeet or pack of frozen spinach
  • 5 eggs
  • ½ cup pouring cream
  • salt and pepper to taste
  • 2 sheets of shortcrust pastry
  • Tasty cheese for grating on top of the tart
  • pastry weights or dried chic peas for blind baking
  • 2 tsp oil
Instructions
  1. Pre heat the oven to 180°C / 355°F
  2. To blind bake your pastry, get your weights or use dried beans or chickpeas.
  3. Lay the defrosted pastry on your tart tray and then cover with the weights/beans. You can use muslin or baking paper between the weights and the pastry if you choose but I don’t mind the dimples.
  4. Place in the oven and cook for 13 minutes, remove from the oven and empty the weights into a jar. Place the pastry back in the oven and cook for another 6 minutes or till lightly golden. Set aside till needed.
  5. Reduce the heat of the oven to 160°C / 320°F
  6. Prepare the filling mixture by gently cooking the chopped onion in a little oil for 10 minutes or till softened. Add the two minced garlics and the two rashers of chopped bacon, cooking for a further 5 minutes.
  7. Wash and remove the centre from the silverbeet and finely chop (or place in a food processor and quickly blitz it )or just place in the frozen spinach if you are using that. Cook on low to mid heat till the greens have wilted and there isn’t much moisture in the bottom of the pan. Remove from the heat and let cool.
  8. Make the egg filling by cracking the 5 eggs into a bowl and adding the ½ cup of cream, a good pinch of salt and pepper and then whisking together.
  9. Place the now cooled mixture into the pastry tart, spreading it evenly. Pour the egg mixture over the top and then grate some tasty cheese over the top.
  10. Cook in the oven for about 45 minutes or till the centre of the tart is set.

 

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