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Ingredients
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Cooking Steps
Step
Description
To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, about 80ml, and then rest it in the fridge for 30 minutes.
Step
Description
Roll out the pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
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Description
Preheat the oven to 190C/170C Fan/Gas 5.
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Description
Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
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Description
Reduce the temperature of the oven to 160C/140C Fan/Gas 3.
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Description
Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
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Description
Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
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Description
Bake for 30–40 minutes, or until set. Allow to cool and set further.
Step
Description
Trim the pastry edges to get a perfect edge and then serve in wedges.
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