Starting the year as I mean to go on, this is quick and tasty. Also it uses my awesome non-tick roasting tin for nearly no washing up.

You will need

  • A pack of puff pasty
  • About 4 tablespoons of creme fraiche
  • A shallot finely sliced
  • A handful of chopped smoked bacon or pancetta
  • A splash of milk

Do

  • Pop the oven on at 180oC
  • Score the pasty round the edges about 4cm in. This will rise and form the crust
  • Prick with a fork the rest of the pastry. Try not to go straight though but it doesn’t matter too much if you do
  • Brush the pastry which will be the crust with milk
  • Pop in the oven for about ten minutes or until it’s lightly coloured
  • If it’s puffed up jab with a fork and push the middle down
  • Spoon creme fraiche into the middle and spread out
  • Sprinkle the shallot and bacon over along with a good pich of flaky salt
  • Return to the oven for 20 minutes or until it looks golden and tasty
  • Serve with a sharply dressed salad to offset the richness

Result

The onions brown, the bacon crisps, the creme fraiche melts odd bits brown. Next time I’ll stir some lemon zest and black pepper though the creme fraiche. A drizzle of balsamic wouldn’t have gone a miss.

Pricked with a fork I love the subtle purple in shallots After first blind baking Before going in the oven a second time Fresh from the oven GET IN MY FACE