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for the pastry
- 125g (4½oz) plain flour
- 50g (2oz) butter, diced
for the filling
- 2 organic eggs
- 150ml (¼pt) single cream
- 50g (2oz) back bacon, diced
- 50g (2oz) mature Cheddar or Gruyère cheese, grated
Heat the oven to 200C, 180C fan oven, 400F, gas 6. Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over two tablespoons of ice cold water and mix in to the crumbs to make a soft dough. Wrap the dough in clingfilm and chill for 20 minutes.
Roll out the dough and use to line a 17cm (6¾in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 minutes, remove from the oven and take out the paper and beans.
To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180 C, 160 C fan oven, 350 F, gas 4 and bake for 20 to 25 minutes, until the pastry is golden and the filling is just set in the centre.
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