Food & Drink - 1 November 2006

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients

For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2¾oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme

Method

1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fri

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