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My boyfriend was away on holiday recently visiting his family in South Africa and I found myself alone with a packet of shortcrust pastry on its use by date… Obviously dangerous times cooking for one to be alone with so much pastry, however thanks to calling over to one of besties at work as to whether she would like some planned bacon and cheese tart for her lunch, to which was a yes (and an eventual can I have the recipe please as her hubby liked it too) another friend-colleague also overhead and agreed it sounded rather nice and so two pieces were instantly ‘sold’ and I only had to eat two portions myself…such hardship…!
Its quite a frugal tart meat wise, I used half a packet of ready chopped bacon trimmings so its relatively faff free too! Whilst I cook from scratch this damn cold weather plays havoc with my joints so a little less chopping is welcome! Also the cheese was the end part of a piece bought yellow stickered and the sour cream was leftover too from our beloved soured cream bundt cake, so it was great not to have the guilt of two cakes in one week, plus a good fridge raid too!
The pictures are not great as I didn’t expect to like it so much but you get the idea of it!

*You will need a ready rolled shortcrust pastry sheet if you are lazy like me, or measure home made accordingly*

Ingredients:
1x ready rolled shortcrust pastry sheet
300g cooked chopped up bacon trim, fat removed
4 large eggs
1 tsp dried oregano
75g soured cream
30g double Gloucester cheese.
2 tbsp tomato puree
Bring the pastry to room temperature if you are organised (If not spend a few minutes massaging the cracks with cold water!), gently roll out the sheet, and measure to 26cm, trimming off the excess centimetres. (Makes excellent mini jam tarts for pudding)
Gently lower the pastry sheet into a square baking dish – roughly 8 inch pan, using your fingers to mould the pastry corners.
Brush the tomato puree over the pastry base and sprinkle over the bacon pieces
Beat the eggs, ½ the cheese, oregano and soured cream, season with Salt and pepper. Pour over the prepared base, sprinkle over the remaining cheese and bake for 35-45 minutes or until cooked through and golden. 
The tart was really tasty served hot, with sweet potato mash and some fried romano peppers (5 for a £1 in one of the grocers near my dad!) but also worked well cold too the next day for lunch and would be ideal for a buffet style dinner too!

As my tart is very frugal, using ready chopped bacon trim (88p a packet!) plus cheese scraps – you could use any old cheese really – it would be ideal for a quick Christmas time supper or part of your boxing day buffet, without breaking the piggy bank – I have sent my tart over to this months Credit Crunch munch, from Fuss Free Flavours and Fab Food 4 All:

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