Instructions

Step 1
To make the parmesan shortcrust pastry, place flour, salt, butter and parmesan in a food processor. Process until mixture forms fine crumbs. Add egg yolk and water. Process until mixture just comes together. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30 minutes or until just firm.
Step 2
Preheat oven to 200C/180C fan-forced. Grease a 2.5cm-deep, 11.5cm x 34cm (base) loose-based fluted tart pan.
Step 3
Roll out pastry between 2 sheets of baking paper until 5mm thick. Line base and sides of pan with pastry. Trim edges. Place on a baking tray. Line pastry with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove weights and paper. Bake for a further 5 minutes. Cool completely. Reduce temperature to 180°C/160°C fan-forced.
Step 4
Meanwhile, finely chop 4 bacon rashers. Heat oil in a large frying pan over medium-high heat. Add chopped bacon and onion. Cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Add garlic. Cook for 1 minute. Set aside to cool.
Step 5
Spoon onion mixture into pastry case. Whisk eggs, cream, tasty cheese and parmesan together. Season with salt and pepper. Pour over onion mixture in pan.
Step 6
Cut remaining bacon rashers in half crossways. Cut each piece in half lengthways. Arrange bacon strips, slightly overlapping, over filling. Bake for 30 to 35 minutes or until filling is just set and bacon is browned. Stand for 15 minutes. Carefully remove from pan. Serve warm or cold, sprinkled with parsley.