Sticky shallot and bacon tart recipe

  • Serves 4
  • 45mins to prepare and 8mins to cook
  • 965 calories / serving
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For the pastry tarts, place the flour in a bowl and rub in the butter until it resembles breadcrumbs. Add the curry powder and poppy seeds then enough water for it to come together to form firm dough. Leave to rest in the fridge for 10 minutes.

Dust a work surface with some plain flour then roll the pastry out thinly then divide between 4 individual tart cases. Prick with a fork then bake blind for 8 minutes until golden and crisp.

For the rarebit, place the Lancashire cheese, Stilton and milk into a casserole pan and heat slowly until the cheese melts.

Add the flour and breadcrumbs and cook out for 1 minute until the cheese thickens and comes away from the edge of the pan.

Remove from the heat, cool slightly then place in a food processor. Add the egg yolks, mustard and Worcestershire sauce and blend until smooth.

For the sticky shallot filling, heat the olive oil and fry the bacon until golden, add the chopped shallots, garlic and honey and cook on a low heat for 5 minutes. Stir in the shredded spinach and season to taste.

When ready to serve divide the shallot mixture into the 4 tartlet cases, reserving some for garnish, pour the rarebit over the top of the filling, ensuring it covers the whole tart. Bake in a hot oven for 5 minutes. Finish off under a hot grill until glazed and golden.

Serve with some mixed salad leaves and a simple vinaigrette.

See more Christmas recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
  • Ingredients

  • For the pastry

  • 200g plain flour
  • 100g butter, cubed and chilled
  • pinch curry powder
  • For the Welsh Rarebit

  • 200g Lancashire cheese
  • 30ml milk
  • 25g plain flour
  • 25g breadcrumbs
  • 3 egg yolks
  • 2tbsp dijon mustard
  • 1tbsp Worcestershire sauce
  • For the sticky shallot and bacon mix

  • 3tbsp olive oil
  • 6 rashers streaky bacon, cut into thin strips
  • 10 shallots, chopped finely
  • 1 clove garlic, chopped finely
  • 2tbsp honey
  • 2 handfuls of fresh spinach, shredded
  • To finish

  • mixed salad leaves
  • simple vinaigrette
  • 100g Stilton
  • pinch poppy seeds
  • Energy 4020kj 965kcal 48%
  • Fat 67g 95%
  • Saturates 33g 165%
  • Sugars 12g 14%
  • Salt 2.9g 49%

of the reference intake
Carbohydrate 60.4g Protein 34.2g Fibre 5.9g


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