125g plain flour
60g butter
1 tbsp cold water
Filling
30g butter
1 onion, chopped
175g bacon, chopped
125g grated cheese (I used chedder but Gruyere is another option)
250 ml milk (or single cream to make it richer)
2 eggs
salt and pepper
This recipe is for a 20cm loose bottomed tin.
Cut the butter into cubes and rub into the flour until the mixture looks like breadcrumbs. Add the water and mix with a round bladed knife until the mixture comes together. Wrap in cling film and chill for at least half an hour.
Roll the pastry out on a lightly floured worktop, line the tart tin and trim off any excess pastry a bit above the tin. Prick the base with a fork.
For the filling, melt the butter and use it to fry the onion and bacon until the onion is browned and the bacon crisp. Spoon into the pastry shell. Sprinkle in the cheese.