Ingredients
Method
1.Preheat oven to 210°C. Grease a 23cm loose-bottom or springform cake tin.
2.Gently fry the bacon and onion, in a dash of oil if needed, until tender, and set aside to cool.
3.Brush a sheet of filo with some melted butter, then take a shorter edge and fold the pastry sheet in half, but at a slight angle, so the corners don’t match up.
4.Lay the sheet inside the tin with excess pastry hanging over the sides. Repeat with another sheet of buttered folded pastry, overlapping the sheets so the tin is completely lined. Continue overlapping sheets until they are all used – you should have a jagged edge of pastry overhanging all the way around the tin.
5.Whisk sour cream into eggs, then add cooled bacon and onion mixture, the drained corn and the herbs. Season.
6.Pour mixture into tin and roll or fold the excess pastry to form a crust around the top of the tart. Bake for 45–50 minutes until risen, golden and set. Serve warm or cold.
