Fridge Friend Recipes
Bacon, Spring Onion and Cheddar Puff Pastry Tart recipe
Golden puff pastry is topped with bacon, melted Cheddar and sweet spring onions for a savoury, crowd-pleasing dinner. A sharp yoghurt drizzle adds freshness and balance.
40 min · Easy · British Jump to method
Ingredients
- 375g Puff pastry
- 120g Bacon
- 4 Spring Onions
- 120g British Extra Mature Grated Cheddar
- 100g Natural Yoghurt
- 1 Lemons
- 20g Margarine
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 Egg
| Nutrition | Per serving |
|---|---|
| Calories | 691 kcal |
| Protein | 19 g |
| Carbohydrates | 41 g |
| Fat | 48 g |
| Saturated fat | 22 g |
| Fibre | 2.1 g |
| Sugar | 2.7 g |
| Sodium | 760 mg |
Why this works
A rich, savoury tart that is high in energy, saturated fat and salt, with a moderate protein content.
Calcium and protein. Cheddar and yoghurt contribute protein and calcium, supporting muscle maintenance and bone health.
Vitamin C and plant compounds. Spring onions and lemon add small amounts of vitamin C and beneficial plant compounds, though the overall amount per serving is modest.
High salt and saturated fat. Bacon, cheddar, margarine and added salt make this dish relatively high in sodium and saturated fat.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a baking tray with baking paper.
- Roll out the puff pastry and place it on the tray. Score a border around the edge without cutting all the way through.
- Cook the bacon until starting to crisp, then scatter it over the pastry with the sliced spring onions and grated Cheddar.
- Brush the border with a little melted margarine and bake for 20–25 minutes until puffed and golden.
- Mix the natural yoghurt with lemon juice and a little black pepper.
- Serve the tart warm with the lemon yoghurt drizzled over or alongside.
Make it even more fancy
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