Ingredients
1 sheet puff pastry
8 cherry truss tomatoes
2 tbs olive oil
Salt and pepper, to season
Dressed rocket leaves, to serve
Filling
40g butter
1 leek, thinly sliced
Salt and pepper, to season
4 rashers rindless bacon, chopped
150g button mushrooms, thinly sliced
3 eggs
120ml cream
1/2 tsp chopped fresh thyme
40g Gruyère, grated
Method
Preheat oven to 200C. Grease the base and sides of a 30cm x 15cm loose-based flan tin, then line with pastry. Line with baking paper and fill with baking weights or rice. Cook for 20 minutes or until golden. Remove baking weights or rice and set aside to cool. Reduce oven to 180C.
To make tart filling, melt half the butter in a large frying pan over medium heat. Add leek and cook, stirring occasionally, for 15 minutes or until soft. Season with salt and pepper. Transfer leek to a plate and set aside.
Add bacon to pan and cook for 5 minutes or until lightly browned. Transfer bacon to a plate and set aside.
Add remaining butter and mushrooms to pan and cook, stirring occasionally, for 5 minutes or until soft. Season with salt and pepper, then set aside.
Whisk eggs, cream and thyme together in a large jug. Spread leek, bacon and mushrooms over base of tart case. Pour over egg mixture and top with cheese.
Cook tarts for 30 minutes or until golden brown and set. Cool for 10 minutes, then remove from tin and slice.
Meanwhile, place tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Roast for 15 minutes or until charred and skins have split.
Serve tart with roasted tomatoes and dressed rocket leaves while watching reruns of the royal baby's announcement.
