Recipe: Courgette, Bacon and Three-Cheese Tart

Cooks: CircoTherm intensive 180C for 10 minutes then reduce to 160 C for 35 Minutes.

Prep 25 Minutes plus Chilling Time

Ingredients

• 375g ready-rolled shortcrust pastry
• 2 eggs
• 250ml double cream
• 100g cheddar cheese, grated
• 100g Lancashire cheese, grated
• 100g mozzarella cheese, grated
• 8 rashers cooked streaky bacon, chopped
• ¼ tsp salt
• ¼ tsp black pepper
• 2 courgettes, thinly sliced
• 1 tbsp olive oil
• 2 tbsps chopped fresh parsley

*Allergens highlighted in bold

Unroll the pastry and use it to line a round, loose-bottomed tart tin with a 23 cm diameter (we used one-and-a-quarter rolls). Trim the edges, leaving a slight overhang of pastry. Prick the base a few times and line with non-stick baking paper and baking beans. Blind bake for 20 minutes. Remove from the oven and turn the oven down to CircoTherm® 160°C.

Preheat oven to CircoTherm® 180°C with universal pan at Level 1.

In a medium-sized bowl, mix together the eggs and cream. Add 75 g of the Cheddar, 75 g of the Lancashire cheese, ¾ of the chopped bacon and the salt and pepper – stir to combine.

Pour the mixture into the tart case. Arrange the courgette slices on top in concentric circles, starting from the outside. Brush with the olive oil, and sprinkle on the reserved Cheddar and Lancashire cheese. Sprinkle on a pinch of salt and pepper.

Place in the oven onto the hot universal pan and bake for 10 minutes, at 180°C the reduce to 160°C for 35-40 until lightly golden. Sprinkle on the reserved bacon pieces for the last 5 minutes of cooking.

Remove from the oven and sprinkle on the parsley before serving.