Ingredients
- 1 puff pastry shell
- 1 head of romanesco florets, lightly blanched
- 1 cup of bacon batons, browned
- 1 cup emmenthal cheese / gruyere cheese, grated
- 4 eggs
- 1 1/2 cup creme fraiche
Vendors
ROMANESCO TARTE WITH BACON
Method
- Bake the pastry shell for about 8 minutes in a 200 C oven
- Remove and layer the pastry with the florets, then the bacon and then the cheese
- Beat the eggs and creme fraiche together and pour into the shell
- Bake for 25-30 minutes in the 200 degree oven
Comments
Thanks to Ettrick Gardens for providing this recipe
