- 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
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