For the pastry
250 g plain flour, plus extra for rolling out.
125 g unsalted butter, chilled and diced
a pinch of salt
1 large egg yolk
2-3 tbsp water, chilled.
For the filling
2 red onions, sliced
3 rashers of bacon
300g creme fraiche
3 eggs, lightly beaten
teaspoon mixed herbs
1 tin of Jamaica Pride Ackee
50g medium cheddar cheese
Entered by Charlene Flash on 07/01/2014
My ackee and bacon tart recipe combines a staple Caribbean ingredient, ackees with a favourite European dish, the tart. It has been developed by my grandmother who emigrated to the UK in the 1960's and discovered tarts and pies, and tweaked by me.
- Rub the butter and flour together in a bowl until the mixture resembles fine breadcrumbs.
- Add the egg yolk and a pinch of salt and stir together with a spoon until the egg is in-cooperated with the flour. Rub the mixture into a ball and place in the fridge for 30 minutes to firm up.
- After 30 minutes remove the pastry mixture from the fridge and preheat the oven to gas mark 5.
- Leave the pastry at room temperature for 5 minutes and then roll out in a rectangular shape on a floured surface.
- Place the pastry in the tart tin and place baking sheet and baking beans on top of the tart. Blind bake the pastry for 20 minutes.
- Meanwhile the pastry is baking, make the filling. Boil the kettle, slice the onions and place in a pan, add the boiling water to the pan and cook over a medium heat for around 7 minutes: the purpose is to blanche the onions to ensure that it is thoroughly cooked when placed in the tart.
- Grill three rashers of bacon in a grill for 8 minutes, turn over half way through and tear into small pieces when cool. Place the eggs, mixed herbs, black pepper and creme fraiche in a mixing bowl and whisk.
- Grate the cheese and transfer half of the cheese to the egg and creme fraiche mixture. Open the tin of ackee, drain the water from the ackee and set aside.
- Once the pastry is blind baked, remove from the oven, add the bacon pieces to the tart, followed by the ackee and pour over the egg and creme fraiche mixture.
- Finally, sprinkle the remanding cheese on top of the tart. Place in the oven and bake for around 40 minutes or until the filling no longer wobbles. Leave to rest for 5 minutes before serving.