ingredients
serves 6 - 8
PASTRY
2 1/4 cups All purpose flour, plus extra to dust
pinch of salt
7 tablespoons butter, diced
1 egg
FILLING
5 medium eggs, lightly beaten
1/2 pound fatty bacon (preferably in one piece), derinded and cut into strips
1 tablespoons butter
3/4 cup shallots or onions, peeled and finely chopped
1 3/4 cups creme fraiche
1 cup Gruyere cheese, grated
salt and pepper
method
1. To make the pastry, put the flour, salt and butter into a food processor. Whiz until the mixture resembles fine crumbs, then add the egg and 1 tbsp cold water. Process until the dough just comes together in a ball. Turn on to a lightly floured surface and knead lightly until smooth. Wrap and chill for at least 30 minutes.
2. Roll out the pastry on a lightly floured surface and use it to line a 9 inch, 1 1 /4 inch deep, loose-based tart tin. Chill for 20 minutes.
3. Prick the base, then line with greaseproof paper and baking beans. Bake blind at 200°C (180°C fan oven) for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until the pastry is golden. Brush with a little of the beaten egg and return to the oven for 5 minutes, to seal. Lower the oven setting to 190°C (170°C fan oven) mark 5.
4. Put the bacon into a pan and add cold water to cover. Bring to the boil, then drain and pat dry. Melt the butter in a skillet, add the shallots and cook for 1 minute. Add the bacon and cook, stirring, until browned. Drain, then put into the pastry case.
5. Beat the eggs with the creme fraiche, cheese and seasoning, then pour over the bacon and shallots in the pastry case. Bake for 30 minutes or until golden and set. Leave to stand for 10 minutes before serving.
|
|
