Recipe by Liz Henderson MamaBake Margaret River
This recipe is the real deal coming from Liz’s Aunt in France.
(Makes 1, 30cm tart shell.)
Puff pastry (enough for a 30 cm tart shell)
300 g bacon cubed or stripped
3-4 large tablespoons of plain flour
1 1/2 cup milk or more
Salt and pepper to taste
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.