Three Cheese Tart

Episode 109 - Three Cheese Tart


  • Shortcrust Pastry:
  • 1 cup Plain Flour
  • 90g Butter
  • 2 tablespoons Iced Water (approx)
  • Filling:
  • 6 Eggs
  • Dash of Milk
  • 150g Diced Bacon
  • 2 Spring Onions Sprigs (chopped)
  • 1 teaspoon Butter
  • Pinch of Salt & Pepper
  • 2 tablespoons Mascarpone Cheese
  • 4 tablespoons Parmesan Cheese (grated)
  • 1 Tomato (sliced)
  • 4 Bocconcini
  • 4 Basil Leaves
  • Mixed Salad Leaves (to garnish)


Shortcrust Pastry:
  1. Sift flour into bowl, rub in butter with fingertips until it resembles breadcrumbs. Make a well in the centre. Add water mix.
  2. Using a blunt knife, mix the water through until big beads form.
  3. Pinch the dough. If it sticks together enough water is added; if it crumbles, add more water.
  4. Bring the dough together to form a smooth ball. Wrap in plastic wrap and refrigerate for 20mins.
  1. Heat butter in small pan until melted. Fry bacon and spring onions until browned. Remove from heat.
  2. Beat eggs in a bowl. Add milk. Season with salt and pepper. Add parmesan cheese and mascarpone. Beat well.
  3. Add bacon mix to egg mixture. Place egg mixture into pastry shell. Layer top with tomatoes and bocconcini. Place Basil leaves between gaps.
  4. Bake in moderate oven for 20mins or until egg is firm to touch and golden.
  5. Cut into wedges and serve with mixed salad.