Ingredients
For the filo pastry: 100 g butter 25 g olive oil 75 g water 10 g salt 250 g flour For the filling: 80 g cream 1 egg 50 g smoked bacon Salt, pepper and nutmeg Grated Emmental cheese
Así puedes prepararlo
For the filo pastry: Blend the flour and salt with the butter with your hands, without working the dough too much. As soon as the ingredients are well blended, add the olive oil and water and continue kneading gently until the dough is crumbling. Wrap the dough in plastic film and allow to rest in the refrigerator overnight. Roll out the dough. Cut rounds of dough the size of the mould (1 cm larger than the radius) and place in the mould. Press the bottom with flat weights (i.e. lentils in an oven-proof bag) and bake at 180ºC for 30 minutes until the dough begins to turn golden. Remove and reserve. Pre-cooked, readymade filo pastry may also be used. For the filling: Lightly fry the bacon cut into thin strips in a pan without oil and distribute in each tartlet. Heat the cream with the salt, pepper and nutmeg. Beat the eggs well and add the warm cream while stirring. Allow to rest for 10 min then pour the mixture over the bacon strips in each tartlet. Sprinkle with the Emmental cheese and bake at 180ºC for approximately 10 minutes.
