Bacon and Egg Pie

Serves 6-8

250g shortcrust pastry

90g cold unsalted butter for the filling

3 tbsps olive oil

2 large red onions

1 tbsp sugar

400g back bacon or pancetta, chopped

6 eggs

Salt and pepper

50g pine nuts

Handful of flat-leaf parsley, torn

To make pastry:

180g plain flour

90g cold unsalted butter

A pinch of salt

2-3 tbsps ice-cold water

Combine the flour, salt and butter in a food-processor and blitz until crumbly.

Add the ice-cold water a little at a time until the dough comes together to form a ball.

Wrap it in clingfilm and leave in the fridge for 30 minutes while you make the filling. Preheat the oven to 180C/Gas Mark 4.

Heat the olive oil in a large thick-based pan over a moderate heat. Add the chopped onion and soft brown sugar and cook, stirring, for about 10 minutes.

Then add the chopped bacon and cook for another 5 minutes until things have softened. While the filling is cooking, whisk the eggs in a jug and season well with salt and pepper. Set this aside for the moment.

Remove the pastry from the fridge and roll it out to fit a 30cm tart tin. Bake blind for 15-20 minutes, until the pastry is lightly coloured and dry. Turn the oven down to 170C/Gas Mark 3.

Arrange the bacon-and-onion mixture on the base of the pie case, then pour over the seasoned egg mixture. Sprinkle with fresh torn parsley and pine nuts. Cook for 35-40 minutes until the tart is golden brown and feels firm in the centre.