Lynley Ruck

Ingredients

• Pastry
• 2 teaspoons yeast granules
• 100 ml warm water
• 200 g plain flour
• 100 g butter (room temp)
• 1/4 teaspoon salt
• Filling
• 4 large onions finely sliced
• 1 fresh bay leaf
• 50 g butter
• 4 rashers of bacon cut into strips
• 4 free range organic eggs
• 100 ml cream
• 100 g grated gruyere cheese
• salt and freshly ground black pepper

Method

Combine yeast and water put aside until frothy, put flour, butter and salt into food processor, process until resembles crumbs, add the yeast and water and pulse until the dough combines to form a ball. Set aside for approximately 30 minutes in a warm place.

Heat butter and cook onions with bay leaf in a frying pan until very soft and golden, at least 15 minutes. Discard the bay leaf. Remove onion from the pan, retaining the butter and cook the bacon until brown crispy.
Preheat the oven to 220 C.
Press pastry into a 25 cm greased flan or pie dish, beat the eggs and cream then add cheese, salt and freshly ground pepper, add the cooked onions. Pour the mixture into the pastry and scatter onions on top – cook low int he oven for 30-40 minutes or until brown.

Serve with a crispy green salad with a honey mustard dressing, omit the cheese for a lighter tart.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method