Red onion, leek, bacon and Gruyère tart

Method

Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). Roll out pastry and use to line tin, then line with greaseproof paper and baking beans and put in fridge to chill. In a small roasting tin, throw in garlic and roast in oven for 15 mins. Then put to one side.   

Put tart case in oven and bake till lightly golden. Remove and allow to cool slightly, before removing paper and beans. Meanwhile, in a large frying pan, heat olive oil and add onion and a pinch of sea salt. Cook till softened, then add leeks and cook for a further 5-10 mins, till soft. Spoon mixture into tart case. Next, add bacon to frying pan and cook till golden. Tip bacon over leeks.

In a jug, add egg, cream and milk. Squeeze garlic from its skin and add. Season, then add half cheese and stir, till well combined. Pour over tart, then scatter over remaining cheese. Turn down oven to gas mark 4/180ºC (170ºC in a fan oven) and bake till golden, about 15-20 mins. Leave in tin for at least 5-10 mins before serving.