Ingredients

Step by step

1. Roll out the pastry to the thickness of a £1 coin and line a 10cm x 34cm rectangular loose-bottomed tin. Leave a 1cm overhang. Prick the bottom and chill for 30 minutes.
2. Place a baking sheet in the oven and preheat to 190°C, fan 170°C, gas 5. Line the pastry with a sheet of nonstick baking paper and cover with ceramic baking beans. Bake for 10 minutes on the baking sheet, then remove the paper and beans, reduce the temperature to 180°C, fan 160°C, gas 4 and give the tart case 10-15 minutes, until the pastry is dry and pale gold. Remove from the oven, but leave it on, and trim the tart edge with a knife.
3. Meanwhile, fry the lardons or bacon in a small frying pan until turning golden. Add a couple of knobs of butter, the spring onions and the thyme. Cook gently for 5-10 minutes, stirring occasionally, until soft. Add the garlic and cook for a couple of minutes. Remove from the heat and put to one side.
4. In a bowl, mix together the cream, egg and yolks, then the parmesan, reserving a couple of tablespoons. Season well. Pour half into the tart case, then scatter with the spring onions and bacon. Top with the rest of the cream mixture and remaining parmesan.
5. Bake in the oven for 25-30 minutes, or until the filling has set, puffed up and is tinged with gold. Leave to cool for 15 minutes and serve warm, drizzled with olive oil.