Tarts and quiches are a bit like pizza, they allow you to use a wide range of ingredients to create interesting variations. This is a fairly basic tart that combines the distinctive flavours of bacon and blue cheese.
Ox or beef cheeks are quite a tough cut, they are the heavily used muscles the cows use for chewing. Their high content of connective tissue makes them a prime candidate for slow braising. Clasically, ox cheeks are braised in red wine or port, this recipe uses sweet red vermouth instead.