LATE LUNCH TART

A simple, tasty tart to serve up on Saturdays with mixed salad greens and a great bottle of pinot noir.

Winter is on its way out.

Time to start serving lighter food to our guests.

A late, but simple, Saturday lunch with a couple of friends is the ideal way to call in the spring.

This simple zingy tart will keep them smiling.
The "zing" comes from the capers...something we don't see enough of.

Capers had their place in history not just for their taste delight but also for medicinal purposes. The Greeks still make a herbal tea of the roots and young shoots to fight against rheumatism. Packed full of Rutin, the caper is also a powerful antioxidant bioflavonoid.

Caper, Red Onion, Bacon Tart

Rectangular tart tin

Flakey puff pastry/pate feuillettée

2 tablespoons capers (I use caperberries , love their allure and texture)

1 red onion, chopped into fine rings

4 rashers bacon (if you are in France avoid the round bacon, Herta produce good breakfast bacon. If you can't find this ask for longe de porc )

handful ripe cherry tomatoes

fresh parmesan shavings

1 cup liquid cream

2 eggs

Maldon salt flakes

Black pepper

Preheat oven, 180°.

Line greased rectangular tart tin with pastry.

Cover the base with finely chopped onion rings.

Lay bacon rashers lengthwise.

Beat cream with eggs, season with black pepper and salt and pour over gently. The cream/egg mixture should not exceed 2/3 level in tin.

Sprinkle capers and cherry tomatoes, followed by parmesan shavings.

Add a little Maldon salt and bake for 30 mins.

Serve with mixed salad greens.