for 8 pieces

Pastry dough

250 g	white flour
½ tsp	salt
100 g	butter, in pieces, cold
4 tbsp	water

Bacon

180 g

diced bacon

Sauce

5 dl	full cream
3	eggs
100 g	Gruyère, finely grated
1 pinch	nutmeg
¼ tsp	salt
a little	pepper

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Bacon

In a non-stick frying pan, gently fry the bacon until crispy, leave to cool.

To shape

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Place the dough in the prepared tin, creating a rim of approx. 3 cm. Prick the base firmly with a fork, scatter the diced bacon on top.

Sauce

Mix the cream, eggs and cheese in a bowl, season. Pour the sauce over the bacon.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for approx. 20 mins.

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