Bacon, Onion and Brie Tart

Bacon, Onion and Brie Tart

I like to use a 33 cm pizza tin with a perforated base, as this allows the heat to penetrate easily and create a really crisp bottom to the tart. Make a free-form tart on a flat baking tray if you don’t have a pizza tin.

Serves 4–6

Photography by Manja Wachsmuth
From issue #44
Aug. 27, 2015