Preparation time: 20 mins, plus chilling time
Cooking time: 1 hour
Per serving 386 cals
* 200g plain flour, plus extra for dusting
* 100g unsalted butter, chilled and cubed
* Pinch of salt
* 1 egg yolk, beaten with 2 tbsp chilled water
* 1 x 250g pack Sainsbury’s smoked bacon lardons
* 3 medium eggs, beaten
* 150ml half-fat crème fraîche
* 100ml semi-skimmed milk
* 100g extra mature Cheddar, grated
* 1.75 x 25g pack Sainsbury’s fresh chives, chopped
1. Place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Tip into a bowl and add the egg yolk and water mixture, stirring until the pastry comes together. Shape into a large patty and wrap in clingfilm. Place in the fridge to chill for 30 minutes.
2. Preheat the oven to 190°C, fan 170°C, gas 5.
3. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin and use it to line a 23cm loose-bottomed tart tin, 3cm deep, leaving any excess overhanging. Prick the base with a fork and place in the fridge to chill for 15 minutes.
4. Line the pastry case with baking parchment and top with baking beans or uncooked rice. Bake blind in the oven for 15 minutes, then remove the beans or rice and the parchment, and bake the pastry for a further 10–12 minutes, until golden.
5. Remove from the oven and cool for a few minutes, then trim the excess pastry using a sharp knife. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
6. Meanwhile, fry the lardons in a non-stick frying pan for five to ten minutes, until crispy.
7. In a large bowl, lightly whisk the eggs with the crème fraîche, milk, half the Cheddar and half the chives.
8. Scatter the fried lardons into the pastry case, pour in the egg mixture, then sprinkle over the remaining cheese and chives.
9. Bake in the oven for 30–35 minutes, until just set and golden. Remove and leave to cool. Great served with a salad. Reuse content