Chef de haute cuisine
Method
Base
Prepare the pastry in the traditional way, rub in the fat to the dry
ingredients, add the water and knead a little to the stiff consistency required.
(May need a little more water or a little more flour)
Line a standard flan ring pan or cake tin (+/-200mm Dia).
Prick the base with a fork.
Bake for 10 - 15min at 425 F.
Filling
Set aside the mushrooms
Blend all the remaining ingredients.
Hand mix in the mushrooms.
Pour into the partly cooked flan-case.
Bake at 350 F for +/- 30min or until the filling has set.
Serve hot or cold with a green salad
Base
1cup Flour
75g Butter/Marge/fat
Pinch of salt
6t/sp. Water
Filling
50g Cheese
2slices Bacon chopped up small
2 eggs
2cup milk
2 mushrooms chopped fine
1 onion sliced
salt to taste