Macaroni tart with peas, tomatoes and bacon

Name: Macaroni tart with peas, tomatoes and bacon
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 400 g Macaroni; 7-10 Tbsp Salt; 200 g frozen peas; 300 g Tomatoes; 150 g streaky bacon; 200 ml Milk; 6 Eggs (size M); 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 60 g grated gouda cheese; 1 medium onion; 1/2 bunch Oregano; 1 TABLESPOON Oil; 1 can(s) (425 ml) strained tomatoes; 200 ml Vegetable broth (instant); 1 pinch Sugar; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

400 g Macaroni
7-10 Tbsp Salt
200 g frozen peas
300 g Tomatoes
150 g streaky bacon
200 ml Milk
6 Eggs (size M)
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
60 g grated gouda cheese
1 medium onion
1/2 bunch Oregano
1 TABLESPOON Oil
1 can(s) (425 ml) strained tomatoes
200 ml Vegetable broth (instant)
1 pinch Sugar
7-10 Tbsp Grease

Directions

1
Cook macaroni in boiling salted water for 8-9 minutes. Add peas for the last two minutes. Clean, wash and chop the tomatoes. Cut bacon into small cubes. Drain the pasta and let it drain.
2
Whisk milk and eggs, season with salt, pepper and nutmeg. Grease a round casserole dish (26 cm Ø; 1.5 litre capacity). Layer macaroni, bacon and vegetables in a circle. Pour the egg milk evenly over it.
3
Sprinkle everything with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. In the meantime, peel and finely dice the onion. Wash the oregano, dab dry, put aside a little for garnishing, chop the rest finely.
4
Heat the oil in a pot. Fry the onion and oregano in it. Add the strained tomatoes and stock. Let simmer at low heat for about 10 minutes. Season to taste with salt, pepper and sugar. Serve the sauce with the macaroni tart.
5
Garnish with oregano set aside.