500g shortcrust pastry block
6 slices smoked streaky bacon, finely sliced
1 red onion, finely sliced
10g unsalted butter
2 large eggs
300ml single cream
¼ x 20g pack thyme, leaves picked
80g gorgonzola, chopped
4 figs, sliced
1. Preheat the oven to 200˚C, gas mark 6. Roll the pastry out to a thickness of 0.5cm and drape it over a 23cm loose-based tart tin. Gently coax it in, prick the pastry all over with a fork and leave the excess hanging over the edge. Chill for 30 minutes, then line the pastry with baking parchment and fill with baking beans. Put on a baking tray and bake for 15 minutes. Carefully remove the paper and beans and bake for a further 8 minutes, until light golden all over. Trim the overhanging pastry.
2. Meanwhile, put the bacon, onion and butter in a frying pan over a medium heat. Fry for 12-15 minutes, until the bacon is crisp and the onion has softened and slightly caramelised. Spoon this mixture into the pastry case. In a large jug, whisk together the eggs, cream and thyme. Season with black pepper, then pour over the bacon and onion mixture and evenly scatter over the gorgonzola. Dot the fig slices over the top of the tart (don’t worry if some sink in). Bake for 30 minutes, until just set. Leave to cool for at least 30 minutes before serving.