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| Lancashire
Deep Cheese Tart |
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| Ingredients |
| 175
g (6oz) grated Dew-Lay Creamy Lancashire Cheese |
| 175 g (6oz)
plain flour |
| 75g
(3oz) chilled butter |
| Water -
to mix |
| 350g
(12 oz) chopped lean bacon |
| 1 large
chopped Onion |
| 6
beaten eggs |
| 300ml (½
pint) |
| (½
Pint) 300ml milk (½ pint) |
| Seasoning |
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Method |
| 1 |
Place
flour in a bowl & rub in the butter until the mixture resembles
fine breadcrumbs, mix to a dough with water. |
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| 2 |
Knead
lightly and roll out on a lightly floured surface. Use to line a large
10" flan dish or tin, trim then flute the top edge. Chill in
the fridge.
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| 3 |
Heat
oven to 2000C/4000F/Gas 6. Dry-fry bacon on a medium heat for 10 minutes
until browned, add a little butter if the bacon is very lean. Add
the onion and cook for a further 20 minutes until golden, stirring
regularly.
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| 4 |
Meanwhile
mix the eggs, cream & milk and season to taste. Scatter the bacon
& onion over the base of the pastry case, pour over the egg mixture
and sprinkle with the grated Dew-Lay Lancashire cheese.
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| 5 |
Bake
for 35 minutes or until the pastry is golden brown, the filling is
just set & golden all over.
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