Spring Onion Tart (Ontario)

This lovely tart can be served as an appetizer, side dish or main meal.

1 pkg frozen puff pastry, thawed
½ lb small new potatoes
4 slices smoky artisan bacon, diced
3 eggs
½ cup half-and-half cream (125 mL)
½ cup Gouda cheese, grated (125 mL)
2 Tbsp. wholegrain mustard (30 mL)
1 bunch garden spring onions, trimmed and halved lengthways
sea salt

Place potatoes in a saucepan and cover with cold salted water. Bring to the boil and simmer for 10 minutes or until tender. Drain well and set aside to cool.

While the potatoes are cooking, sauté the bacon in a skillet until crisp. Drain on paper towels.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Layout the puff pastry in a rectangle tart tin.

Slice the cooled potatoes into thin slices and arrange in the base of the cooked tart shell.

Beat the eggs, cream, cheese, mustard and bacon in a bowl and season to taste.

Arrange the spring onions on top of potatoes. Pour over the egg mixture and cook until set but still a bit wobbly, approximately 25 minutes.

It will set further as it cools. Let stand for 5 minutes, then slice and serve.

Makes 1 tart.