Smoky Cheese, Bacon and Sea Beet Tart

Recipe by Sam Lomas, TIDE Anglesey

Recipe Image Large

Prep Time: 20 mins | Cook Time: 1 hour | Ready: 80 mins | Servings: 8




Step by Step


Recipe Ingredients
PASTRY
250g Plain Flour
125g Dragon salted butter, diced
120g of cold water
FILLING
150g Bacon, chopped
2 handfuls Sea Beet
150g New Potatoes, boiled and cut into chunks
125g Dragon Handcrafted Maplewood smoked cheddar, cut into cubes
3 eggs + 3 egg yolks
½ pint of double cream
Salt and Pepper
Recipe Directions
PASTRY
In a bowl, form a dough by mixing the flour, butter and water together with your hands. (You can always tip onto a surface if easier)
On a floured surface, roll your pastry out into a long rectangle. Fold the top half to the middle and fold the bottom half to the middle then fold the whole sheet in half. Roll and repeat twice again to build up your layers.
Wrap the pastry in greaseproof paper and put in the fridge for 20 mins
Sprinkle some flour on your surface and roll the pastry out to fit your tin (Sam used 23cm non stick, loose based tin) grease your tin if it’s not non stick
Place the pastry in your tin and push into the edges, line the pastry with greaseproof paper and add your baking beans/dried pulse. Trim any excess pastry around the sides of the tins.
Blind bake the pastry on 200C for 15 minutes
Remove the greaseproof paper and baking beans and bake for another 15 mins on 160C
FILLING
Add a little olive oil into a pan and cook your bacon until crispy.
Cut up the potatoes and Dragon Handcrafted Maplewood smoked cheddar into chunks.
Add the sea beet and a knob of butter to the bacon pan, cook until the sea beet has wilted.
Whisky the eggs in a bowl with the cream and add salt and pepper
Place all the dry ingredients in the tart case and pour your egg/cream mixture on top
Bake on 180C for 30 mins
Take out of the oven and leave to cool for at least 15 minutes before devouring!2



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