300g Plain Flour
250g Unsalted Butter
2-3 tbsp Cold Water
3 Bacon Rashers
1 White Onion
4 garlic cloves
6 Eggs
150ml Full Fat Milk
150ml Single Cream
Handful of parsley, chopped
Method -
Use a 23cm loose bottom tin.
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles bread crumbs. Using a knife stir in just enough cold water to form a dough.
Roll out the pastry on a floured surface to form, a circle about 10cm larger than the tin. Carefully lift the pastry round a rolling pin.
Unroll the pastry on top of the tin and then use two fingers to gently push the pastry into the corners of the tin. Trim away any excess pastry. Place in the fridge to chill for 30 minutes.
Preheat oven to 200°C/Gas 6
Cover the tart base with baking parchment and fill with baking beans, bake blind for about 15 minutes.
Meanwhile, slice the bacon into strips and finely chop the onions. Fry the bacon in a heavy based pan until it begins to get crispy, remove from the pan. Add the onion and cook until soft finally add the chopped garlic and cook for 2 minutes.
Whisk the milk, cream and eggs together.
Remove the pastry from the oven and reduce the heat to 180°C/Gas 4.
Sprinkle the onion, bacon and parsley over the base of the tart then pour in the liquid.
Place the tin on a baking tray and return to the oven, bake for about 30 minutes until just set in the middle and golden brown.