Flan, tart, quiche... whatever you call it, a pastry base topped with creamy filling or seasonal fruits makes a meal to remember.
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first cours
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.
Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.)
Serve with clotted cream, either warm or, as I actually prefer it, cold.
Serve warm with well-chilled creme fraiche, it's also good served chilled.
Essentially an egg, bacon and cream tart, easy to make without losing any of its classic flavour and texture
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