A savoury tart for the final day, a day in which we edged closer and closer to that $2,000 target. And we are so close. SO CLOSE! Who knows what the night will bring?
In the meantime, a quick recipe in case you thought a bacon and silverbeet tart might be just the thing for your weekend brunch. Bubbly optional, but wholly appropriate.
To make six individual and rather rustic tarts, you will need:
1 quantity shortcrust pastry (or if your food processor is on the blink and you're in a bit of a rush, use frozen sheets - they're perfectly adequate and two will make six small tarts)
splosh of olive oil
160g bacon or speck, diced
1/2 clove garlic, crushed
1/2 bunch silverbeet, washed, leaves shredded
1/2 cup cream
parmesan cheese, grated
Line individual tart tins with pastry. Blind bake according to these instructions.
Heat oil in a small frypan and cook bacon until golden. Remove to a plate lined with absorbent paper. Add garlic to pan with silverbeet and cook over gentle heat until the greens have wilted nicely - about 5 minutes. Return bacon and mix it all together. Season well with salt and pepper.
Whisk eggs and cream in a jug. Distribute silverbeet and bacon mixture between blind-baked pastry cases. Pour over egg mixture. Sprinkle parmesan on the top of each.
Bake at 160 degrees for 20-25 minutes until just set.
For a larger, cheesier version of these little tarts, see my recipe here.