Bacon, Potato & Smoked Cheddar Tart with Mustard Mayo | Serves 2
There’s nothing like a free-form tart to make you feel a bit fancy. This beauty is all about the smokey cheese, caramelised bacon and onion, and a sneaky surprise: our delicious mustard mayo. It’s unbeatable.
Prep: 30 mins
Cook: 30 mins
Servings: 2
Ingredients
2 servings
- olive oil
- 1 bag chat potatoes
- 1 red onion
- 1 packet diced bacon
- 0.5 packets filo pastry
- 2 packets mustard mayo
- 1 milk
- 1 packet smoked cheddar cheese
Instructions
- • Preheat oven to 240°C/220°C fan forced. Boil the kettle.
• Cut potato into 0.5cm-thick rounds. Thinly slice red onion. Grate smoked cheddar cheese.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. Cook potato in the boiling water, over high heat, until just tender, 8-10 minutes. Drain and rinse under cool water. - • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. - • Place filo pastry (see ingredients) flat on a lined oven tray. Spread mustard mayo in centre of the pastry, leaving a 4cm border around edge.
• Place potatoes evenly over mayo. Top with onion, bacon and cheese. Season with salt and pepper.
• Carefully fold pastry edges over the topping, leaving the centre exposed. Brush edges of pastry with the milk. Bake until golden, 12-15 minutes. - • Transfer bacon, potato and smoked cheddar tart to a serving platter. Slice and serve. Enjoy!