This is a very simple tart-version of quiche Lorraine that works well for the Summer, whether for lunch of for a brunch. You need:
- a packet of puff pastry
- two handfuls of grated cheese
- 150 gr bacon or pancetta (diced)
- half a teaspoon of salt
- 125 gr cherry tomatoes
- 2 tablespoons of olive oil
Preheat the oven at 200 degrees. Roll out the puff pastry to make a rectangle (if you buy ready-rolled out pastry, roll it a bit more between two pieces of baking paper so that you get a very thin base-. Put the pastry on top of an oven tray covered with baking paper and prick it with a fork all over. Bake for 10 minutes.
Take the pastry off the oven. Sprinkle the cheese on top. Arrange the tomatoes on top of the cheese (do not cut the tomatoes as otherwise the tart will become too watery and the pastry soggy). Heat the pancetta on a frying pan for 3-4 minutes (on in the microwave for minute). Get rid of the recess fat (by putting the hot pancetta on a bit of kitchen paper) Sprinkle the pancetta on top of the tomatoes. Sprinkle a tiny bit of salt on top of it all and paint lightly the tomatoes with the olive oil (with a brush). Bake for 15-17 minutes until golden.
My youngest likes to put the tomatoes on top and paint them with the oil.