Method

• 1.
  Preheat the oven to 180C. Grease a 36cm x 11cm rectangular loose-bottomed tart pan with the pastry and trim to fit. Place in the fridge to chill for 10 minutes. Prick the pastry base with a fork, then line the pastry with non-stick baking paper and fill with rice or pastry weights and bake in oven for 15 minutes. Remove paper and weights and return to oven for 5 minutes until dry and crisp. Remove from oven and set aside to cool slightly.

• 2.
  Heat oil in a frypan over medium heat, add the bacon and cook for 5 minutes or until crisp. Drain on paper towel.
• 3.
  Whisk together the eggs, cream, milk and mustard in a bowl, stir in the cheese and nutmeg, then season.
• 4.
  Scatter half the bacon over the pastry base, pour over the egg mixture and scatter with the remaining bacon. Bake for 20-25 minutes until set.
• 5.
  Serve the tart warm or at room temperature topped with rocket leaves and tomato relish.