Corn and Bacon Tarts

INGREDIENTS:

Pastry:

250g Lighthouse special purpose cake, biscuit and pastry plain flour
125g butter, cut into cubes
Iced water

Filling:

150g bacon, chopped
1 white onion, chopped
100g corn kernels
2 eggs
200g sour cream
12 cherry tomatoes
2 tbsp parmesan, grated

METHOD:

Place flour and butter in a food processor and pulse it until it resembles bread crumbs. Keep the motor running and add enough water for the mixture to come together. Remove and form a ball, pat flat to a disc and chill for an hour.

Preheat oven to 220 C.

Roll mixture onto a floured surface and cut to fit one large tart tin or six individual tins. Place baking paper over the top of the pastry and fill with weights.

Bake for 10 minutes, remove paper and weights, and bake for a further 10 minutes.

Fry bacon in a hot pan for 5 minutes, then add onion. When onion is soft, add corn, turning up the heat slightly to brown the mixture a little. Cool slightly.

Whisk eggs and cream together, stir in bacon, and then stir in parmesan. Spoon into pastry tins.

Cut tomatoes in half and place four halves on each tart.

Bake in a 180 C oven for 20-25 minutes.

Recipe courtesy of Anchor Foods

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