Recipe by Liz Henderson MamaBake Margaret River

This recipe is the real deal coming from Liz’s Aunt in France.

 

Ingredients:

(Makes 1, 30cm tart shell.)

Puff pastry (enough for a 30 cm tart shell)

300 g bacon cubed or stripped

2 eggs

3-4 large tablespoons of plain flour

1 1/2 cup milk or more

Salt and pepper to taste

Method:

Pre-heat oven on 220°C.

In a medium sized bowl mix flour, eggs, salt and pepper. Add milk slowly, stir well. It should feel like a thin pancake batter.

Lay a sheet of baking paper into a 30 cm tart shell. Roll pastry and fit on top of tart shell. Sprinkle bacon, add egg mixture and put into oven for 15-20 minutes. Bake until texture has harden up and is nicely colored.

Serve hot or cold with a green salad.

 

Freezes well once cooked if wrapped correctly.

 

PS: Alternatively you can replace the flour and milk by 2 cups of cream.