top of page


Updated: Feb 6


Our friend Ola Maskiewicz is passionate about cooking. She loves experimenting with flavours and always makes amazing food. She particularly enjoys making tarts so it was only right that this recipe should be included here! You can follow Ola on Facebook and Instagram @OlaBakesCakes. INGREDIENTS

For the pastry

200g plain flour

1 tsp icing sugar

½ tsp fine salt

100g unsalted butter, cut into 1cm cubes and chilled

1 egg, beaten

For the filling

4 rashers of bacon

125g Cyprus Village halloumi, thinly sliced

10 broccoli florets

2 radishes, thinly sliced

1 small courgette, thinly sliced

10 cherry tomatoes, halved

4 eggs

3 tbsp milk

Sea salt and black pepper

Dried mixed herbs (we used dill and thyme)

Sprinkle of dried garlic

METHOD For the pastry

Sift the flour into a large bowl with the icing sugar and salt. Add the cold butter and rub the ingredients together with your fingers to make a soft breadcrumb-like texture. Add the egg and stir it in, bringing the mixture together to form a firm dough. Add a tiny splash of cold water if required. Gently press the pastry into a smooth ball, then refrigerate for 30 minutes.

Roll out the chilled pastry on a lightly floured surface and use it to line a well-buttered 22cm flan dish. Don’t cut the overhanging edges off yet, and place the tart base back in the fridge for 20 minutes. Meanwhile, preheat the oven to 180°c/160°c fan/Gas Mark 4.

Remove the chilled tart base from the fridge and trim off the excess pastry from around the edge. Line the tart base with baking parchment, fill it with baking beans, place on a baking tray and blind bake for 20 minutes in the preheated oven. Remove the beans and parchment, then bake the base for 5 more minutes. When the base is done, reduce the oven temperature to 160°c/140°c fan/Gas Mark 3.

For the filling

While the tart base is baking, fry the bacon until crisp in a pan over a medium heat. Place half the halloumi into the baked tart base then add the raw broccoli, radish, courgette and cherry tomatoes. Chop the crispy bacon into small pieces and scatter them over the filling, then lay the remaining halloumi on top.

In a bowl or jug, mix the eggs and milk together, seasoning well with salt and pepper. Pour the egg mixture into the tart base over the filling. Sprinkle over the dried herbs and garlic. Bake the tart in the oven for 40 minutes or until the centre has set. Allow to cool before eating.

7 views0 comments

Related Posts


bottom of page