SERVES 6 350 G SHORTCRUST PASTRY 30 G BACON, CUT INTO HALF CM LARDONS 60 ML OLIVE OIL 6 SHALLOTS, FINELY SLICED 1 GARLIC CLOVE, PEELED AND FINELY CHOPPED 1 SPRIG FRESH THYME HALF BAY LEAF 60 ML DRY WHITE WINE 90 G WHITE SAUCE 2 SPRIGS PARSLEY, FINELY CHOPPED 1 EGG YOLK SALT AND FRESHLY MILLED BLACK PEPPER 90 G EMMENTHAL OR GRUYERE CHEESE, GRATED
Preheat the oven to 180’C/350’F/Gas 4. Roll out the pastry and line an 18 x 4 cm deep tart tin. Line it with foil, filling with baking beans and blind bake in the oven for 15 minutes or until the pastry is dry. Remove the tin from the oven and put it on a rack to cool. Put a small saucepan of water on the stove to boil. When boiling, add the bacon lardons. Bring the pan back to the boil and immediately strain through a sieve over the sink. Put to one side to cool. Place a frying pan on the stove, add the olive oil and, as soon as it starts to smoke, add the shallots and garlic and fry them until golden brown; this takes about 10 minutes. Add the lardons, the thyme and the quarter bay leaf. Pour in the wine and boil it until it has been reduced to a syrup. Stir in the white sauce and continue to cook until it has been completely absorbed into the mixture. Remove the pan from the stove and stir in the parsley, followed by the egg yolk – this will give the mixture richness and help to glaze the tart. Season with a little salt and pepper. Carefully remove the foil and baking beans from the tart base. Pour in the shallot mixture and sprinkle the top with the grated cheese. Turn on the grill and, when it is hot, glaze the tart until it is crisp. Serve immediately.