Preheat the oven to 180˚C.

In a sauté pan, over high heat, sauté the bacon with the onions and garlic for 3-4 minutes until coloured and cooked through. Remove from the heat.

Line an 8inch tart or quiche shell.

Spoon the onion and bacon mixture on the base of the pastry.

Line the slices of camembert over.

In a bowl, beat the creme fraiche with the eggs and season with salt and pepper. Drizzle the mixture over the cheese.

Place in the oven and bake for 30-35 minutes or until the pastry is cooked through and the mixture is caramelised.

Remove from the oven, set aside to cool for 20 minutes. Serve warm or at room temperature with some salad.