pork
serves 4
4-5 rashers of streaky bacon, rind removed and saved
2 eggs
150ml / 1/4 pint milk
45-60ml / 3-4 tbsp cream
60g / 2oz Parmesan, freshly grated
salt and freshly ground black pepper
a pinch of grated nutmeg
shortcrust pastry
Pre-heat the oven to 2000C / 4000F
/ Gas mark 6
Cut the bacon into little strips about 2.5cm / 1 inch long by 1cm /
1/2 inch wide.
Fry with the saved rind in a small pan until the fat runs, and pieces start
to brown. Set aside, discarding the rinds.
Break the eggs into a bowl. Add the milk and cream and beat well.
Add the cheese and season with the salt, pepper and nutmeg.
Roll out the pastry dough and use to line a 17.5cm / 7 inch fluted flan tin.
Bake the pastry case blind for 10-12 minutes.
Arrange the pieces of bacon on the bottom of the pastry case, adding all
the melted bacon fat, then pour in the egg mixture.
Put the tart in the middle of the oven and bake for 10 minutes, then lower
the heat to 1900C / 3750F / Gas mark 5, and bake for
a further 25-30 minutes, or until the filling is puffy and
browned.