Rich Bacon and Potato Dauphinoise Tart

a) Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.

b) Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.

c) When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.

a) While the pastry bakes, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).

a) Heat a drizzle of oil in a medium saucepan on medium-high heat. 

b) Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Reduce the heat to medium, then add the garlic, creme fraiche, veg stock paste, cheese and half the chopped rosemary. Stir until the cheese has melted, 2-3 mins.

a) Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon. 

b) Evenly place the sliced potatoes over the base of the tart, then pour over the cheese sauce, ensuring the potatoes are fully covered.

c) Return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins.