- 2 sheets of puff pastry, thawed
- 2 tablespoons grape seed oil
- 4 strips bacon, chopped
- 6 eggs, beaten
- 2 tablespoons fresh cream
- 1 tablespoon parsley, finely chopped (optional)
- sea salt
- coarsely ground black pepper
Roll out 1 sheet of dough slightly thinner and line the bottom and sides of a medium springform pan with it. Place wax paper on pastry, fill with rice and bake in oven at 180 ˚ C for 10 minutes. Remove rice and paper and bake for a further 10 minutes and then let cool. Arrange bacon on bottom. Mix cream, eggs and parsley, season lightly with salt and pepper and pour over bacon. Roll out the remaining dough slightly thinner and cut a circle large enough to cover the pan. Place over filling and press firmly against sides. Bake in an oven at 180 ˚ C for 30 minutes or until lightly browned. Serve at room temperature.
- With Tabita Steenkamp.