Broad bean & bacon tart

Growing up, broad beans were something that I never really liked and ate only under protest. I had relatives who grew them prolifically and they were always in abundance at the dinner table. I got sick of being told how good they are for me and I suspect more beans were surreptitiously slipped into pockets and onto the floor than made it into my mouth. I'm not sure exactly what it was. Perhaps it was the smell of them cooking, or the thick grey skin that you get on older beans. I just wasn't impressed.

These days, the tables have turned and I get excited when I find fresh broad beans in their shells for sale anywhere. I love carefully choosing them from the box, all the while imagining what I'm going to do with them when I get them home. I love announcing to Tim that I found fresh broad beans and I love peeling them and placing the fresh green beans to one side, and the pods in a bucket for the chooks or the compost. I really love that particular shade of green they turn when just blanched and are still tender and full of flavour.

Infatuation aside, what I don't love is eating them as a dish all by themselves. For me, broad beans have to be the high note in another dish; a key point, a little treasure that distinguishes an ordinary dish from something special, however simple it may be. Recently I've had them in risotto and pasta, and this week I worked them into a savoury tart. And it worked very, very well.

Ingredients

180g fresh (podded) broad beans

4 rashers bacon, thinly sliced

4 free range eggs

2 sheets of puff pastry

1/2 a large brown onion, thinly sliced

1/4 cup milk

1 tbsp light sour cream

1 tbsp fresh parsley, chopped

olive oil

salt & pepper

In a frying pan, splash a little olive oil and fry the bacon and onion together. You can brown, but don't crisp the bacon. You really just want the flavours infusing and the onion softening. This should only take a few minutes and when done, set aside to cool a little.

Grease a tart tim (mine is 23cm) and line it with the pastry to form a shell. I used puff pastry this time, but only because I'd run out of short crust. It worked pretty well, but you can't bake it blind because of the puff factor.

Pierce holes in the pastry with a fork and spread the bacon and onion mix evenly.

Heat a small pan of water, and when boiling rapidly, throw the beans in for three minutes. You really don't need any more than that. When done, drain and plunge in ice cold water to retain the colour. Drain and then scatter the beans over the bacon and onion.

In a bowl, beat the eggs, milk, sour cream and parsley together until well mixed. You can add some salt and pepper if you want to. Carefully pour this mix over the bacon, onion and beans.

Cook at 180º oven for half an hour, or until golden brown. Serve hot or cold, with or without salad. This also keeps really well for a couple of days in the fridge.