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Cheesy butternut-and-bacon tart

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

8–10 phyllo pastry sheets
1/3 cup Milk
1 butternut, diced
250 g streaky bacon, sliced
1 cup plus 2 T milk
3 large free-range eggs
110 g mature Cheddar, grated
Fresh sage, a few sprigs

Method

Line a 36 x 13 x 2.5 cm rectangular tart tin with phyllo pastry sheets, brushing each layer with milk.

Bake at 180°C for 15 minutes, or until cooked and lightly golden.

Meanwhile, pan-fry butternut with streaky bacon until cooked, then arrange in the tart case.

Mix milk, eggs, mature Cheddar and seasoning to taste. Pour over the tart and add a few sprigs of fresh sage.

Bake at 150°C for 15–20 minutes, or until the custard has set.

Cook's note: Serve with a Woolies crunchy bulk fresh herb salad, which includes tomato, cucumber, beetroot and carrot, to offset the slight indulgence of this beautifully rich, cheesy tart