Jill Dupleix was inspired by local Australian produce to create this beautiful bacon and egg tart with bush tomato relish.
- Preheat the oven to 180C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan with the pastry and trim to fit. Place in the fridge to chill for 10 minutes. Prick the pastry base with a fork, then line the pastry with non-stick baking paper and fill with rice or pastry weights and bake in oven for 15 minutes. Remove paper and weights and return to oven for 5 minutes until dry and crisp. Remove from oven and set aside to cool slightly.
- Heat oil in a frypan over medium heat, add the bacon and cook for 5 minutes or until crisp. Drain on paper towel.
- Whisk together the eggs, cream, milk and mustard in a bowl, stir in the cheese and nutmeg, then season.
- Scatter half the bacon over the pastry base, pour over the egg mixture and scatter with the remaining bacon. Bake for 20-25 minutes until set.
- Serve the tart warm or at room temperature topped with rocket leaves and bush tomato relish.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set