An ONN Production in collaboration with French in the Kitchen – http://www.frenchinthekitchen.com/
French Hosts: Francoise Matte and Cecile Penot-Dietrich
Teen Hosts: Sabina Doyle, Calista Lempernesse, Elena Huegel-Munoz
Cameras: Veronica Barton, Elena Huegel-Munoz, Ilya Sharonov
Director: Kevin Wetmore
Editor: Edith Moisand
For: 6 pers
Preparation : 20mn
Cooking : 30mn
For the dough
2 cups of Flour
7 TBSP of Butter at room temperature
A pinch of salt
2/3 TBSP of water
For the filling
1 1/4cup Heavy cream
1 1/2cup of Bacon
Salt , Pepper
11-inch pie pan
Prepare the dough:
In a food processor mix the flour and the butter that has been cut into pieces, until the mixture becomes granular. Then add the salt and the TBSP of water. The dough must be soft.
Place the dough in the fridge for 15 min.
Preheat the oven to 420F.
Prepare the filling:
Cut the bacon into small pieces and place in a pan on medium heat and cook it for 10 min.
Remove the grease.
In a bowl, beat the eggs, then add the heavy cream, mix together, then add the bacon pieces, and add some salt and pepper to liking.
On a piece of parchment paper or a Silpat, roll one disk of dough to an 11-inch round, wrap it around a rolling pin. Place the dough in your pie pan, and cut the edges. Prick dough with a fork.
Pour the filling on top and cook for 30 min. at 420F.
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