Ingredients
Pastry
- 175g Plain Flour
- 100g Cold Butter
- 1 Egg Yolk
- 2 tbsp Water
Filling
- 200g Streaky Bacon
- 50g Grated Cheese
- 200ml Creme Fraiche
- 200ml Double Cream
- 3 Eggs
- Garlic Granules
- Herbs
- Pepper
- Salt
Method
Pastry
- Preheat the oven to 180 Celcius
- To make the pastry combine all pastry ingredients into a food processor and blitz together.
- Once the pastry is combined, add onto the worktop with a bit of flour and roll out so it will fit into a 24cm flan tin.
- Line the bottom of your flan tin with baking paper and fit the pastry into it.
- Leave a little above the top of the tin to allow for shrinkage.
- Prick the the base, then leave in the fridge for 30 minutes.
- Put baking paper over the flan and fill with baking beans. Then cook for 15 minutes.
- Remove baking paper and cook for a further 4 minutes
Filling
- Cut the streaky bacon up into chunks and fry in a pan for a few minutes.
- Drain on paper towels to soak up any fat.
- Beat the creme fraiche and double cream together, then add the eggs and beat some more.
- Add in the bacon.
- Pour the mixture onto the pastry and then top with the grated cheese
- Put back into the oven for 25 minutes or until golden brown.
- Serve hot or cold.