Smoked Bacon, Onion and Cheese Tart with Cherry Tomatoes

While we're still eating lots of strawberries (yes, the season is still going strong here), then here's something savoury for a change. I flipped through the latest issue of the British BBC Good Food magazine in a café few days ago, and this recipe for Smokey Cheese and Onion Tart caught my eye. I used puff pastry instead of shortcrust, and slightly modified the process and ingredient proportions, and made this for dinner on Wednesday. We liked it a lot.

As with most puff pastry tarts, this is best when still warm or lukewarm.

Smoky Bacon, Onion and Cheese Tart with Cherry Tomatoes
(Sibula-juustu-peekonipirukas)
Serves 6 to 8



500 g puff pastry
100 g smoked bacon
4 to 5 medium-sized yellow onions
200 ml whipping cream
1 large egg
200 g grated cheese
200 g cherry tomatoes, halved
freshly ground black pepper

Roll the puff pastry into a rectangle, place on a baking sheet covered with parchment paper. Using a small sharp knife, score a 1 cm border around the edge of the pastry.
Cut the smoked bacon into small cubes. Peel and halve the onions, then cut into thin half-slices.
Heat a heavy frying pan over medium heat, add bacon and onions and sauté for about 10 minutes, stirring every now and then, until bacon is browned and onions softened. Remove from the heat, and cool slightly.
In a medium bowl, whisk egg and cream, then fold in the grated cheese and fried onions and bacon. Spread the mixture over the puff pastry, staying within the scored line.
Scatter the cherry tomatoes on top, season with freshly ground black pepper.
Bake in the middle of a preheated 225 C / 450 F oven for about 20-25 minutes, until the puff pastry edge has risen and the filling is a lovely golden shade.