A savoury tart using a variety of ingredients for a substantial but light meal.
Preheat oven to 180C
Remove pastry from the fridge to take the chill off for 20 minutes
Chop the bacon into 1cm pieces and fry in a little oil in a pan, add the red onion and pepper until cook through
Boil the potatoes until tender then slice into 0,5cm thins
Unroll the pastry onto a baking sheet. score a border and prick the base inside. Bake in the oven until slightly cooked. Remove and flatten the base inside the border
Spread over the cream cheese on the base.
Top with the slices of potatoes, cooked bacon, onion and pepper. Add the tomato halves (sprinkle with spring onion if using), season with black pepper and sprinkle over a little cheese
Bake in the oven until pastry is golden and everything is cooked through. Serve with salad or vegetables.
If the cream cheese is too hard to spread, mix with a little milk to thin slightly.
Rather than having to slice cooked potatoes you can parboil sliced potatoes instead. Just keep a watch that they're not overcooked otherwise they'll collapse and break.