Serves 6
Ingredients
For the rye short crust
- 100g (3½oz) rye flour
- 200g (7oz) plain flour, plus extra for serving
- 150g (5½oz) butter, cubed and chilled
- pinch of fine salt
For the tart
- 2 tablespoons porridge oats
- about 450g (1lb) ripe gooseberries
- 150g (5½oz) streaky bacon
- 150g (5½oz) Camembert, thickly sliced
- a few thyme sprigs
- 2–3 tablespoons runny honey
- 1 egg, beaten
- salt and freshly ground black pepper
Method
First, make the rye short crust. Place the flours, butter and salt in a food processor and pulse until you have a breadcrumb consistency. Then, with the motor turning, gradually add 2–4 tablespoons of water until everything begins to come together. Stop the machine, remove the pastry, and knead it a couple of times before wrapping it in cling-film and chilling it in the fridge for at least 30 minutes.
Heat the oven to 200°C/400°F/gas mark 6.
To make the tart, first remove the pastry from the fridge and leave to stand at room temperature for 30 minutes. Then, roll out the pastry on a cool, floured surface to a round of about 40cm (16in) in diameter and about 2–3mm (1⁄16–1⁄8in) thick. Slide the pastry onto a large piece of baking parchment, then slide the parchment onto a large baking sheet.
Sprinkle the porridge oats over the middle of the pastry, leaving a 6–7cm (2½–2¾in) margin around the edge. The oats will absorb some of the gooseberry juices, keeping the pastry lovely and crisp. Arrange the gooseberries in a generous pile on top of the oats. Roughly tear the bacon rashers and lay these evenly over the berries. Top with the slices of cheese and the thyme sprigs. Trickle runny honey over the whole lot and season with salt and pepper. Fold over the sides of the pastry to enclose the edges of the filling and brush the pastry with the beaten egg. Place the tart in the oven and bake for 35–40 minutes or until the pastry is beautifully golden, the bacon is crisp and the gooseberries are tender. Serve warm.
