This tart uses our oak smoked water in the pastry which gives it a wonderful savoury depth. 

Sea beet is a wild vegetable that grows all along the beaches of Anglesey, but if you can’t find any then spinach works just as well here. 

You will need:

A 23cm tart case, preferably with a removable base
Baking beans
Greaseproof paper

250g plain flour
125g unsalted butter, diced
50g oak smoked water, combined with 75g cold tap water
200ml single cream
100ml milk
3  eggs + 3 egg yolks
4-5 rashers of streaky bacon
2 handfuls of sea beet or spinach, washed well
150g potato, cooked and cut into small cubes
100g good strong cheddar, grated
Knob of butter
Pure sea salt
Freshly ground black pepper

 

Mix together the plain flour with a pinch of sea salt and add the chunks of diced butter. Toss it around to coat the butter with the flour. 

Add the mixture of waters and bring together until it forms a soft dough with visible chunks of butter.

Flour a worktop and roll out the pastry into a long rectangle, approximately 1 cm thick. Fold the top third of the pastry into the middle and the opposite third onto that to create 3 layers.  

Turn the pastry by a quarter and repeat the rolling and folding process. Wrap the pastry in cling film and chill in the fridge for 10 minutes. 

Repeat the folding once more, wrap and refrigerate again. 

Grease the tart case and preheat the oven to 200c. 

On a floured surface roll out the pastry till it is wider all the way round than the tart case. Carefully lower the pastry inside and press it into the corners. It is worth saving a little chunk of pastry at this point in case there are any holes that need patching up later. 

Place a piece of greaseproof paper in the tart case and fill with baking beans. Place the tart case in the oven and blind bake for 15 minutes. 

This is a flaky pastry so after this time the pastry will have puffed up a little. Remove the greaseproof and baking beans and return to the oven for a further 15 minutes at the lower temperature of 180c. 

Whilst the tart is blind baking prepare the filling. 

Fry the bacon in a knob of butter until crispy. Remove from the pan and add the sea beet or spinach and cook until gently wilted down. If you are using spinach you may need to squeeze out excess liquid.  Combine this with the bacon and potatoes and set aside. 

In a small bowl whisk together the eggs, egg yolks, milk and cream and season well with sea salt and freshly ground black pepper. 

Fill the blind baked tart case with the sea beet, potato and bacon mixture and sprinkled over the grated cheddar. 

Fill the tart case up to the top with the egg, milk and cream mixture. 

Bake at 170 for approximately 35 minutes or until the mixture is wobbly but set. 

Allow to cool before serving. 

RECIPE: Sam Lomas