Gruyere tart with tomato salad & bacon vinaigrette

by Jo Pearson | Cuisine issue #155
Serves: 4Make it snappy with Jo Pearson's midweek inspiration

400g savoury short pastry, chilled
8 eggs
350ml milk
120ml cream
150g gruyere, grated
2 tablespoons chopped thyme leaves
300g vine tomatoes, halved, cored
4 rashers rindless streaky bacon, diced into 1cm cubes
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
3 handfuls mixed salad leaves
1⁄2 red onion, thinly sliced

Preheat the oven to 165°C. Butter a 30cm x 10cm tart tin.

Roll the pastry out on a floured surface to about 3mm thick then use it to line the tart tin. Whisk together the eggs, milk, cream, gruyere and thyme and season well with salt and freshly ground black pepper. Pour the egg mixture into the tart case and bake for 25 minutes or until golden and the filling is just set.

Meanwhile, put the tomatoes on a baking tray and season then place in the oven, along with the tart, for 15 minutes. Remove the tomatoes and tart from the oven and cool slightly.

Gently fry the bacon in a frying pan over low heat for about 8 minutes then remove from the heat and whisk in the mustard, oil and vinegar.

Combine the roasted tomatoes, salad leaves and red onion and dress with the bacon vinaigrette. Slice the tart and serve with the tomato salad.


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