BACON & BLUE CHEESE FILO TART   (serves 4-5)

Ingredients :

4 large sheets of filo pastry, cut in half to make 8 individual sheets

extra virgin olive oil

300g (or slightly less) of lean back bacon, diced

3-4 spring onions, sliced finely

2 eggs

300g tub soft cream cheese

2 large handfuls of rocket leaves

50g (approx) blue cheese

2 tbsp pine nuts.

Method :

1.  Pre-heat oven to 180degC/350degF/Gas4.

2.  Taking a spring form tin, lightly brush some oil around it.  Then, brush the first sheet of filo pastry lightly with oil and lay it into the tin, sticking it to the oiled sides.  Continue with the other sheets of pastry, brushing with oil and laying into the tin, until the tin is completely covered and the edges are stuck to the sides.  These edges will be turned down and form the "crust".

3.  Place the bacon pieces into a heated but dry frying pan and cook over a medium heat until any water has been removed and the bacon is just beginning to brown.  Hopefully any fat should have rendered out by now.

4.  Add the spring onion to the bacon pieces and continue to cook until the onion is wilted.  Remove from the heat and set to one side to cool a little.

5.  Taking a large bowl, add the cream cheese and crack in the eggs.  Using a hand whisk mix lightly together until all the lumps are removed.  Season with a good pinch of pepper but do not use any salt - the bacon will be salty enough.

6.  Add the cooled bacon & onion mixture, leaving as much of the bacon fat in the pan as is possible.  Add the rocket leaves and the pine nuts.  I usually chop the pine nuts just a little before adding to the mixture.  Stir until everything is combined, then pour into the filo pastry case.

7.  Break the blue cheese into pieces and scatter them across the top of the filling mix.

8.  Turn down the edges of the filo pastry neatly (I usually roll them), to form a crust around the edge of the filling.

9.  Place into the oven for 30-35 minutes, or until the centre of the tart is firm to touch.

10.  Give the tart some 5-10 minutes to cool before turning it out and cutting.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk