Ingredients

Shortcrust pastry 200g (7oz) plain flour, sifted Pinch of salt 100g (31/2oz) chilled butter, cubed 1/21 medium egg, beaten Filling 1 tbsp olive oil 175g (6oz) streaky bacon, cut into 1cm (1/2 in) lardons 100g (4oz) onions, peeled and chopped 2 eggs and 2 egg yokes 250ml (9fl oz) double cream 1 scant tbsp chopped parsley 1 scant tbsp chopped chives 50g (2oz) Cheddar cheese, grated 50g (2oz) Gruyre cheese, grated Salt and freshly ground black pepper

Description

Shortcrust PastryPlace The Flour, Salt And Butter In A Food Processor And Whiz Briefly. Add Half The Beaten Egg And Continue To Whiz. You Might Add A Little More Egg, But Not Too Much As The Mixture Should Be Just Moist Enough To Come Together. If Making

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