Baby Tomatoes, Bacon and Mushroom Tart with a Creamy Filling

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I love making simple, easy recipes that deliver. This tart is a family favourite but with all the cream, we have to restrict ourselves. Although the tart is quite similar to a quiche, the difference lies in the base. This has a rich crispy base that perfectly complements the creamy soft filling. Enjoy while fresh from the oven with a crisp green salad for lunch or a light dinner.

Ingredients:

  • Base:
  • 100g flour
  • 100g butter
  • 100g cheddar, finely grated
  • Filling:
  • 100g Feta/12 mushrooms, sliced
  • 12 baby tomatoes, halved
  • 100g fat free bacon
  • 3 eggs
  • 250 ml cream
  • Salt and Pepper to taste
  • Finely chopped parsley

Steps:

  1. Preheat oven to 180*C
  2. Blend all the ingredients for the base in a mixer on medium speed until it forms a big ball.
  3. Break the dough into pieces and gently press it into a round quiche pan. Spread the dough evenly with your knuckles, making sure there are no holes.
  4. Fry the bacon and mushrooms and add the tomatoes last. When done place it in the tart shell. Be sure to spread the ingredients evenly.
  5. Mix together all the eggs and cream until smooth. Add salt and pepper and pour into tart base.
  6. Sprinkle a little parsley over the top and place in oven for 30-40 min until golden brown.
  7. Remove and let set for a few minutes before slicing to serve.
  8. Enjoy!

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