INGREDIENTS
6x Thick cut unsmoked Sweet cured premium back bacon rashers
1x 15mlsp (1tbsp) Soft dark brown sugar
12g (½oz) Butter
12x Cherry tomatoes, cut in half
½ Small fennel bulb, very thinly sliced
1x 15mlsp (1tbsp) Fresh rosemary chopped + extra whole sprigs
1x 15mlsp (1tbsp) Olive oil
500g Pre-made packet flaky pastry
PREPERATION
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.
Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with the chopped rosemary and sprigs and drizzle with oil.
Place in a preheated oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200ºC, 400ºF.
Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture.
Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate.
SERVING SUGGESTIONS
Serve hot or cold in wedges.
serves 5 cooking time 30 mins
