Bacon and Courgette Tart

This may not look like the cheapest thing here, but the recipe I followed assured me that currently, each slice costs 98p (provided everything is bought from Tesco!). Which pretty good going if I say so myself!

Serves 6

INGREDIENTS

135g ready-rolled shortcrust pastry

(I made my own instead)

1 onion sliced

1 tbsp of olive oil

150g of bacon, cut into thin strips

1 garlic clove, crushed

1 courgette, sliced

2 eggs

100ml single cream

50g of gruyère, grated (or cheddar is preferred)

Seasoning

METHOD

1. Preheat the oven to gas 6, 200 degrees Celsius. Use the pastry to line a 23cm fluted tart tin with removable base. Prick the base with a fork and line with greaseproof paper and baking beans. Blind bake for 12 minutes. Remove paper and beans and bake for a further 5 minutes. Turn the oven down to 170 degrees celsius, gas 3.
2. Fry the onion in 1 tbsp of olive oil until softened. Add the bacon and garlic and fry for 5 minutes. Add the courgette and fry for 5 minutes more.
3. Beat the eggs in a bowl, mix in the cream and season. Put the courgette mix into a tart case, then pour over the egg mixture. Finish with the cheese and bake for 20 minutes. Turn the oven up to gas 6, 200 degrees celsius for a final 5 minutes.

As seen here served with kurly kale and mash. This is also bigger than the average portion expected, as there were only 4 of us for tea.