Ingredients

Method

• 8–10 phyllo pastry sheets
• 1/3 cup Milk
• 1 butternut, diced
• 250 g streaky bacon, sliced
• 1 cup plus 2 T milk
• 3 large free-range eggs
• 110 g mature Cheddar, grated
• Fresh sage, a few sprigs

Method

Ingredients

Line a 36 x 13 x 2.5 cm rectangular tart tin with phyllo pastry sheets, brushing each layer with milk.

Bake at 180°C for 15 minutes, or until cooked and lightly golden.

Meanwhile, pan-fry butternut with streaky bacon until cooked, then arrange in the tart case.

Mix milk, eggs, mature Cheddar and seasoning to taste. Pour over the tart and add a few sprigs of fresh sage.

Bake at 150°C for 15–20 minutes, or until the custard has set.

Cook's note: Serve with a Woolies crunchy bulk fresh herb salad, which includes tomato, cucumber, beetroot and carrot, to offset the slight indulgence of this beautifully rich, cheesy tart