What we got up to this weekend

Image shows a savoury tart in a round tin. The filling is yellow and browned on top.

I made this egg and bacon tart on Saturday. I haven’t baked a tart in years because I’m terrible at making pastry. This time around, I decided not to risk doing it myself and used a box of ready-made shortcrust. I still messed it up a bit. The pastry started tearing and then it shrank in the tin, so I patched it up and ta daa! Well, the filling was tasty.  The recipe comes from this book, Good Food The Collection: 480 + Triple-tested recipes which is as reliable as it sounds.

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