TRADITIONAL FRENCH RECIPE: Cakes and Pastries can be somehow intimidating, but with this recipe you will be surprised how simple it can be.
Baking the pastry blind first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Place Flour, Butter, and Salt in a bowl, and by hand or with a fork, rub all the ingredients together until pea-size crumbles form.
02 - Add 1 Egg and 15gr / 0.17oz / 1 tablespoon Ice-Cold Water. Stir until a smooth Dough forms.
03 - Mould the Dough into a disk. Wrap with cling film and chill for about 1 hour.
04 - Meanwhile, cook the Bacon for about 10-15 minutes in an 10cm / 8in skillet over medium heat.
( heat oven to 190C / 375F )
05 - In a small bowl, whisk together remaining Eggs, Grated Gruyère Cheese, Heavy Cream, Milk, Cayenne, Nutmeg, and Salt and Pepper. Set filling aside.
06 - Roll the Dough into a 33cm / 13in disk and transfer to a 27cm / 11in tart pan with a removable bottom, pressing into bottom and sides. Trim excess Dough and chill for 30 minutes.
07 - Prick bottom with a fork and cover with parchment paper. Fill now with Dried Beans, and bake for 20 minutes, until set.
08 - Remove paper and Beans and Bake for an extra 15 minutes, or until light brown.
09 - Reduce oven temperature to 160C / 325F.
10 - Pour the Egg Filling into the Crust and Bake for about 20 minutes.
11 - Remove from oven, garnish with Chives and Serve hot.
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| Written by: Uncut Recipes | Disclaimer |
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