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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
Chat Potatoes
1
red onion
1 packet
diced bacon
(May be present: Soy, Milk.)
½ packet
filo pastry
(Contains: Gluten, Wheat;)
2 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
smoked Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Boil the kettle. • Cut chat potatoes 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 the 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 to serve. Enjoy!
