Bacon, Pea and Parmasan Tartlet O.C 1:1

Author: SGH (HCP)

Description:
Skill rating: Difficult
Recipe serves: 1
Preparation time: 20-25 mins
Cooking time: 25-31 mins

Ingredients:
 ml Aldi double cream (HCP added*)
 g Peas, frozen, boiled in unsalted water
 ml MCT Oil
 g Onions, raw
 g Butter, garlic, lurpak (HCP added*)
 g Flour, rice
 g Water, distilled
 g Flour, wheat, wholemeal
 g Aldi Freshcure bacon lardons (HCP added*)
 g Eggs, chicken, whole, raw
 g Cheese, Parmesan, fresh

Directions:

  1. Preheat oven to 160C/gas mark 3.
  2. Place wholemeal flour and rice flour in a bowl, rub in butter with fingertips.
  3. Sprinkle water and 5ml MCT Oil over the top and mix until it becomes a stiff crumbly pastry, roll into a ball.
  4. Line tartlet tin by pressing pastry into edges.
  5. Cover the pastry tartlet with greaseproof paper and baking beans. Cook for 10-12 mins, then remove baking beans and greaseproof and bake for a further 5 - 7 minutes, or until golden brown. Let the tart case cool and set aside. 
  6. For the egg mixture combine the eggs, double cream and 3ml MCT oil into a bowl or jug and whisk until mixture comes together. Set aside. 
  7. In a hot frying pan add the bacon lardons and 2 ml MCT Oil and cook until some fat comes out and the lardons are golden in colour.
  8. Boil the peas in boiling water in a pan on the stove, or in a heatproof bowl in the microwave until cooked. 
  9. Add to the same pan (leaving any left over fat from the lardons and the MCT Oil), the garlic lurpak and onions. Sweat the onions down until nice a soft and pale in colour. 
  10. Add the peas and lardon to the sweated onions and mix together. Remove from the heat. 
  11. Add your bacon, pea and onion mix to your egg mixture and add the grated parmesan cheese.
  12. Pour the mixture into your cooked tart case and place into the centre of the oven. 
  13. Cook for 10-12 mins until golden brown and egg mixture is no longer "wobbly".

Nutrition Information (for entire recipe):

Carbohydrate: 13.39
Calories: 256
Fat: 19.72
Protein: 5.67
Ratio: 1.03:1

Modified Ketogenic Diet (MKD)SavoryMain MealMeat  


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