Ingredients portion 8
Wheat flour 220 g
Butter 175 g
Egg yolk 1 piece
Smoked bacon 300 g
Cream 250ml
Chicken egg 3 pieces
Nutmeg to taste
Cooking instructions 30 minutes
1 For the dough, sieve the flour and a pinch of salt into a bowl, add 150 grams of chopped butter and knead with your hands until the mixture resembles breadcrumbs. Add the egg yolk and a little cold water and knead until the dough is homogenous. Form a ball, wrap in clingfilm and leave in the refrigerator for 30 minutes.
2 Place the dough on a floured surface and roll out. Preheat the oven to 200 degrees centigrade. Place the dough in a 25 cm round deep dish. Put a sheet of parchment on top of the dough and fill with beans or rice so that the dough doesn’t rise as it bakes. Place in the oven for 10 minutes, then remove the paper with the filling and bake for another 3-5 minutes. Reduce the temperature to 180 degrees.
3 Melt the remaining butter in a small pan and fry the diced bacon until golden. Drain on a paper towel.
4 Mix the cream and eggs together, add the nutmeg, salt and spices. Place the bacon on the pastry and top with the egg mixture. Bake for 30 minutes until soft. Leave in the mould for 5 minutes and serve.
