We've always got some crème fraîche in the fridge and I'd just made Annabel Karmel's Popeye Pasta for TC and had some Gruyère left, I usually use cream and Cheddar but I came across a recipe in a Tesco magazine that used both so decided to give it a whirl.
I used ready rolled shortcrust pastry this time for speed but we usually make our own, well Mr J does, I prefer to bake, he's a maker of pies from scratch and very good at it he is!
375g ready rolled shortcrust pastry
90g back bacon, chopped into small squares
5 tablespoons crème fraîche
1 whole organic egg
1 organic egg yolk
3 tablespoons semi-skimmed milk
50g Gruyère cheese, grated
Salt and pepper
Pre-heat your oven to 190°C/170°C/Gas 5.
1. Cut 12 rounds of pastry to line a 12 hole tin, I use a glass that makes the
perfect size round for my tin, around 7.5cm. Refrigerate while you make
2. Dry fry the bacon until lightly golden. Drain on a paper towel and let cool.
3. Combine the crème fraîche, semi-skimmed milk, whole egg and egg yolk in
a bowl, season to taste.
4. Divide the bacon and grated Gruyère between the pastry cases, then
spoon the crème fraîche, egg mixture carefully and evenly over.
5. Bake for 15-20 minutes or until golden and the filling has risen. Leave to
cool for a few minutes before removing from the tin.
Delicious warm or cold!