Recipe by Liz Henderson MamaBake Margaret River

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

big batch recipes



(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


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.


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