A picnic classic – perfect for packed lunch too.
Ingredients
For the pastry:
- 225g plain flour
- 115g unsalted butter
- 1 egg
- About 2 tbsp water
For the filling:
- 200g unsmoked dry cure streaky bacon, cut into small pieces
- 2 eggs
- 2 egg yolks
- 300ml double cream
- 100ml semi skimmed milk
- 60g finely grated gruyere cheese
Tools
- 20cm tart tin
- Bowls
- Baking beans
- Brush
- Frying pan
- Whisk
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Rub a little butter of a deep 20cm tart tin
- Make the pastry, put the flour into a big bowl and rub the butter in to the flour to make fine breadcrumbs
- Separate the egg and add the egg yolk and water and mix together with a knife and then use your hands to make a dough
- Roll the pastry out to line a tart tin
- Prick the base with a fork, cover with foil and beans, sit the tin on a hot baking tray and bake blind for 10 minutes
- Take the paper and beans off, brush the pastry with the egg white and bake for another 10 minutes
- Cook the bacon until just golden and scatter over the pastry base with almost all of the cheese
- Whisk the eggs, egg yolks and cream into a bowl, season with freshly ground black pepper and mix together
- Pour this mix over the bacon and cheese. Sprinkle the remaining cheese on top
- Bake for 30-35 minutes until the mixture has set and the top is just golden. Leave in the tin for a few minutes before taking out
