Onion bacon and cream tart
This delicious tart is a great alternative to a takeaway pizza and uses a combination of crème fraîche and fromage frais to provide a creamy taste that is smoother and lower in fat than cheese. To make it even healthier, switch your all-butter puff pastry base with a low-calorie option and serve with salad to feed four. It also takes just 30 minutes to prepare and cook.
3 medium egg yolks
2 pinches sea salt
320g pack ready-rolled all butter puff pastry
1 red onion
100g smoked streaky bacon
150g fromage frais
150g crème fraîche
¼ teaspoon nutmeg,freshly grated
Milled black pepper
Green salad to serve
- Pre-heat the oven to 200°C/fan 180°C/gas mark 6. Line the oven tray with baking parchment.
- Mix the three egg yolks with a large pinch of salt.
- Unroll the pastry, prick with a fork and place on the prepared oven tray. Using the tip of a knife, mark a line around the pastry, 1 centimetre inside the edge. Lightly brush with some of the salted egg yolk mixture, place in the oven on the lowest shelf and bake for 10 minutes.
- Meanwhile, finely slice the onion, and fry the bacon in a large frying pan over a high heat for 2 minutes. Mix the fromage frais, crème fraîche, egg yolks and nutmeg with a large pinch of salt and around 10 turns of the pepper mill, to suit your taste.
- Remove the puff pastry from the oven and turn up the temperature to 220°C/fan 200°C/gas mark 7.
- Press the centre of the pastry, inside the knife markings, with the back of a spoon to create a contained space for the topping. Spread the fromage frais mixture over the recessed surface.
- Arrange the sliced onion on top, then the cooked bacon.
- Bake for 10 minutes on the lowest shelf, until the topping is set and the bacon is crisp. Cut into 4 and serve with a salad.
For best result and a crispier base, use the conventional oven setting.