members recipes

Ingredients
PASTRY
120g plain flour
60g cold butter, cubed
cold water, to bind
a generous pinch salt
pinch of chopped or dried thyme

FILLING
2 whole eggs + 1 extra yolk
275ml double cream
generous grating of nutmeg
pepper and a little salt
(Whisk these together until smooth.)
200g bacon or pancetta
half an onion, finely chopped
100g grated cheese (Gruyere is best)

Method
PASTRY

Cut the butter into the flour, stir in the other ingredients, then mix with the tip of a knife and a few drops of water at a time until the pastry comes together. This can be done virtually instantly in the food processor. Wrap in clingfilm and chill for half an hour. Roll out thinly and drape over a 9\" pie dish (use metal for the crispiest base) allowing a generous overlap to prevent shrinking (this way also means you don\'t need to fill the pastry case with baking beans). Prick all over with a fork and bake at 180C for 15 minutes.

FILLING

Chop the bacon and fry until crisp. Drain on paper towels. Scatter the bacon, onion and cheese into the pre-baked pastry crust, then pour the liquid filling over the top. You can add thyme, parsley or chives, too.

Return to the oven and bake for 30-40 minutes until puffy, golden and just set. Allow to cool to room temperature for easier slicing. Serve with a potato salad in vinaigrette.