Meals and Courses

Skier’s Cheese and Lardon Tart

cook 20 mins
  • 1 tablespoon olive oil
  • 200 g (7 oz) smoked bacon lardons or pancetta
  • 375 g (12 oz) ready-rolled, chilled puff pastry
  • 1 teaspoon fine cornmeal
  • 3 tablespoons crème fraîche
  • 1 onion, halved and thinly sliced
  • 75 g (3 oz) Swiss cheese, such as Emmental, grated
  • ½ teaspoon dried thyme
  • green salad, to serve (optional)
  • Place the oil in a large frying pan over a medium heat and fry the lardons for 3–4 minutes, until cooked but not browned. Remove with a slotted spoon and drain on kitchen paper.
  • Place the pastry on a baking sheet lightly dusted with the cornmeal. Spread the crème fraîche over it, leaving a 1 cm (½ inch) border all around the edge.
  • Scatter the onion and cheese over the crème fraîche, followed by the lardons and finally the thyme. Bake in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 12–15 minutes, until crisp and golden, then serve with a green salad, if desired.
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