Dubliner Cheese Tart

Pastry
3/4 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons Kerrygold Irish butter, cut into small pieces
3 tablespoons cold water

Filling
1 tablespoon Kerrygold Irish butter
1 small onion, chopped
1 clove garlic, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces Dubliner cheese, grated
1 cup skim milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon Lakeshore Wholegrain mustard
Salt and freshly ground black pepper

Preheat oven to 400� F.

Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.

Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights.

Bake for 10 minutes, then remove foil and bake 5 minutes more. Remove from oven and cool.

Reduce oven temperature to 375� F.

In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes.

Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.

In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.