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Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 pound 1-ounce (500 grams) plain flour
- 3 1/2 ounces (100 grams) lard
- 5 1/2 ounces (150 grams) butter
- Pinch salt
- 2 large organic eggs
- 5 large organic eggs
- 1 pint (568 milliliters) double cream (heavy cream)
- Salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 handful Cheddar and Gruyere cheese, finely grated
- 1 bunch chives, finely chopped
- 1 (4-ounce) log goat's cheese, crumbled
- 10 thin slices pancetta
- 1 small handful thyme tips, mixed into olive oil
Method
- Preheat the oven to 375 degrees F (190 degrees C/gas 5).
- Rub together the flour and the fat.
- Add the eggs and bring together carefully without over working it.
- Chill in the refrigerator for 1 hour.
- Once your pastry has chilled roll it out to fit an 11-inch (28 centimeter) tin with a removable bottom.
- Freeze the pastry mold then cover with greased paper, fill the tin with baking beans and bake it blind for 10 minutes.
- Lower the oven temperature to 350 degrees F (180 degrees C/gas 4).
- Mix all the filling ingredients together then pour the filling into the pastry case.
- Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of your thyme oil.
- Bake in the oven for 30 minutes.
