Wednesday, 16 November 2016

Ackee and Bacon Tart revisited

Ackee and Bacon Tart
Ackee, the plump yellow fruit with black seeds, which tastes similar to scrambeled eggs is the national fruit of Jamaica. It also is one half of the national dish “Ackee and Saltfish”. Although ackee is a fruit, it is primarily eaten in savoury dishes and must be cooked before eating. Ackee only grows 
in warmer climates so I have always eaten tinned ackee, but that’s ok, the plump yellow fruit still tastes wonderful, whether it’s from a tin or not.

 My nan would often cook my sister and I, Ackee and Saltfish, or Ackee & Bacon for a quick and easy evening meal. In this dish, I combine my love for ackee and bacon with my love of pastry, in particular tarts to create this wonderful breakfast tart. Depending upon my mood, I will have a slice of my ackee and bacon tart with a dollop of ketchup, or garlic mushrooms.



Ackee and Bacon tart
Preparation time 20 minutes
Cooking time 40 minutes
Number of servings 6

You will need
A frying pan, measuring jug, whisk and a 28cm fluted loose bottom flan tin.

Ingredients
For the pastry
1 ready to roll shortcrust packet

For the filling
1 tbsp vegetable oil
155g bacon lardons
1 red pepper, stems removed, thinly sliced
1 yellow pepper, stems removed, thinly sliced
1 green pepper, stems removed, thinly sliced
2 spring onions, thinly sliced.
300g creme fraiche
3 eggs, lightly beaten
75g medium cheddar cheese.
1 tin (280g) of ackee

Method
Preheat the oven to gas mark 6, place the pastry in the tin, trimming off the excess, line the tin with the baking parchment and fill with dried pulses. Bake on the top shelf for 15 minutes, remove the dried pulses and bake for a further 5 minutes.

Whilst the pastry is blind baking, pour the oil in the frying pan and cook the bacon lardons, sliced peppers and spring onions for around 8 minutes.

Pour 300ml crème fraiche, eggs and 30g of the cheese in a measuring jug and whisk. Open the tin of ackee, drain the water from the tin and set aside. 

Once the pastry has blind baked, remove from the oven, scatterthe bacon, peppers, spring onions, ackee and pour over the egg - creme fraiche mixture. Finally, sprinkle the remaining cheese on top of the tart. Place the tart in the oven and bake for 35-40 minutes or until the filling no longer wobbles.  Leave to rest for 5 minutes before slicing to wedges.

xxx
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