Tuesday 26th May 2020
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Preparation time: 30 minutes
Cooking Time: 30 minutes

1 packet filo pastry
100g smoked bacon lardons (cooked)
100g Lincolnshire Poacher cheese
250g Asparagus (blanched)
½ pint milk
½ pint double cream
6 eggs
4 slices of crispy pancetta
7 mixed coloured tomatoes
Pomegranate seeds
Good quality olive oil
Mixed baby leafs
Sea salt
Cracked black pepper
100g butter

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Recipe by Dan Wallis – Cross Keys, Stow

Asparagus, smoked bacon & Lincolnshire Poacher filo tart with a crispy bacon & tomato salad

To make the tart cases lay the filo pastry flat onto a work surface and cut into quarters, melt the butter and using a brush butter four upside down pudding basins or bowls. Now butter the filo pastry and place a square over the upside down bowl and repeat this to form a tart case, rotating the position of the pastry each time. Now place all 4 onto a baking tray and bake in the oven until golden brown.

Allow to cool slightly and the tart cases should come away from their moulds easily.

For the tart mix whisk the eggs, cream & milk together and season.

To assemble the tarts sprinkle a generous helping of the Lincolnshire Poacher cheese into the bottom of the tart cases, add some smoked bacon lardons and place 3 or 4 asparagus spears on top. Now cover all these ingredients with the egg/cream mix and bake in the oven on 180c for 15-18 mins until the mix has set.

For the salad quarter and deseed the tomatoes then dice and place into bowl, add the pomegranate seeds and a couple of the asparagus spears thinly sliced, the crispy bacon and the baby leaf, bind with the olive oil and use to dress the tart and plate.

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