BACON GARLIC TART
Serves 4.
Cost per serving: $1.16. From "The Art of the Tart," by Tamasin Day-Lewis.
• 9-in. unbaked pie shell, chilled
• 3 heads of garlic
• 3 tbsp. olive oil
• 3 slices lean smoked bacon, cut in small strips, or1/4 lb. smoked ham, diced
• 2 tbsp. chopped flat-leaf (Italian) parsley
• 1 whole egg and 2 yolks, plus a little of the white to brush the crust
• 1/2 c. whole milk
• 1/2 c. heavy cream
Directions
Preheat oven to 400 degrees.
Prick the pie shell all over with a fork if it is not already pricked, and, if you are using your homemade crust, line it with parchment paper and fill with beans to help keep its shape. Bake for 15 minutes. Remove the beans if using, brush with beaten egg white and return to the oven for 5 minutes, then set aside.
Put each head of garlic on a piece of aluminum foil large enough to twist the edges together and enclose it completely. Before closing, drizzle 1 tablespoon olive oil over each head. Place in a roasting pan and bake for about 25 minutes or until the heads are soft when tested with a skewer.
If using bacon, fry it gently in a skillet until the fat starts to run. If you use ham, sauté it in a little butter. Turn the heat off and add the parsley, stirring to cover it with the bacon fat or butter, and set aside.
Unwrap garlic heads and pop cloves out of the heads and onto the pie shell, distributing them evenly. Add the bacon or ham.
Meanwhile, in a small bowl, beat the egg, egg yolks, cream and milk together. Pour into the pie shell over the garlic and bacon or ham, and bake for about 25 minutes or until the filling is set. Cool for 10 minutes before serving.
Nutrition information per serving:
Calories420Fat30 gSodium495 mgSaturated fat14 g
Carbohydrates26 gCalcium120 mg
Protein12 gCholesterol210 mgDietary fiber1 g
Diabetic exchanges per serving: 2 bread/starch, 1 medium-fat meat, 5 fat.
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