• 10 shallots, finely sliced
  
• 100gr / 3 1/2 oz bacon, in strips
  
• 2 handful pine nuts
  
• 1/4 teaspoon fresh rosemary, finely chopped
  
• 1/4 teaspoon fresh thyme, finely chopped
  
• 3 tablespoons red port
  
• Ready-made puff pastry
  
• Salt
  
• Black pepper
  

Preheat the oven to 220°C/gas 7.

In a heavy-based pan, cook the shallots with bacon for 10 minutes stirring occasionally.Add pine nuts, thyme, rosemary, and red port and cook another 10 minutes. Season with black pepper

Roll the pastry on a lightly floured board. Cut the pastry slightly larger than the tart dish, press into the dish, and cut away any excess with a knife. Prick the base all over with a fork, as this will release any trapped air, which is what causes the center to rise up. Pour the filling into the pie shell.

Bake in the preheated oven for about 30 minutes, until dough is crispy and golden brown.