It's Pi Day today! As in 3.14 on the calendar also known as March 14, well every year.
Truth is, I had no idea there was a pi day until Deeba mentioned it on a phone call last night. And when she explained it, it made perfect sense to me.
It was also a matter of convenience that I was baking a few pies that exact moment. This pie, to be perfectly honest. I'd just sauteed the bacon with some onions and was waiting for my pie crust to cool so that I could begin filling it while I was on the phone.
So it was just sort of added up.
Now about this pie. Let's get one thing straight. You can eat all of them at one go. But please don't. Eat one. Wait for the end of the day and eat another. Savour. Enjoy. Devour.
This pie uses two kinds of onions, caramelised onions and onions that are sauteed with the bacon. These two levels of onions do two things. 1. They ensure that the pie does not get too salty. 2. They add an additional texture making it a pie you'll want to eat over and over again.
I flavoured my crust with some thyme and some cayenne pepper but you can replace that with whatever herb you like.
I know it seems like you're making a lot of stuff, but just divide it up in two days or use ready-made short crust pastry and you'll know you've never had a better pie.
Bacon and Caramelised Onion Cheese tart
Serves 6 individual pies
1 recipe shortcrust pastry (recipe here)
3 tblsp mustard sauce
1/2 packet streaky bacon
6 tsp caramelised onion jam. (recipe here)
6 tblsp cream
1/2 cup Cheddar cheese
1/4 cup milk
1/2 tsp thyme
1/2 tsp cayenne pepper
1/4 tsp pepper
8-10 cherry tomatoes
1. Make the short crust pasty according to the recipe. Roll and into individual tins and chill in the freezer for half an hour before blind baking.
2. Blind bake the pastry shell for about 25 minutes. Remove the weights, brush each shell with mustard and open bake for about 10-15 minutes.
3. In the meanwhile, in a large saucepan, add all the bacon that you have chopped in large chunks, let it crisp. Keep draining the excess oil.
4. Slice the onion and throw it in with the bacon. Keep sauteing until the onions softens and some bits of bacon are crisp. Drain out all the excess oils and sit the bacon and onion on a large absorbent paper for a few minutes.
5. In a bowl mix the egg, half the cheese, cream, milk, thyme, cayenne pepper and pepper. Whisk well. Get ready to assemble.
6. In the prepared baked pie shells divide all bacon and onions in the six shells. Top with a tablespoon of caramelised onion jam on each tart.
7. Add the remaining the cheese dividing on all six. Pour the egg mix gently dividing amongst the six.
8. Half the cherry tomatoes and top the pie with them.
9. Bake for 20 to 25 minutes until a skewer comes out clean.
10. Serve warm or cold. And enjoy the bacony goodness