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It-Tnejn L Huma 25.03.11

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Serves 6



375g shortcrust pastry

6 rashers streaky bacon, chopped

2 eggs

150ml double cream or 200ml crème fraiche

4 tablespoons grated parmesan75g frozen peas, thawed



-         roll out the pastry and use to line 6 tartlet tins; chill for 30 minutes

-         preheat the oven to 220C/Gas7 and preheat a large baking tray at the same time

-         cook the bacon until crispy

-         whisk the eggs, double cream or crème fraiche and half the parmesan together and season with salt and freshly ground black pepper to taste

-         line each pastry-lined tin with baking parchment and fill with baking beans; bake blind on the preheated oven tray for 10 minutes; remove the paper and beans and return the pastry cases to the oven for a few minutes to dry out; take them out of the oven and reduce the temperature to 180C/Gas 4

-         scatter the bacon and peas into the pastry cases and pour a sixth of the mixture into each one

-         sprinkle the remaining parmesan on the top and return to the oven for a further 10-12 minutes or until the filling is just set

-         leave to cool