- 250 GRAM
PUFF PASTRY
- 1 CUP
CREAM
- 1/2 CUP MILK
- 5 EGGS
- 4 TOMATOES, sliced
- 200 GRAM CHEESE, grated
- 200 GRAM BACON
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- 250 GRAM
PUFF PASTRY
- 1/2 CUP
CREAM
- 40 GRAM FLOUR
- 40 GRAM BUTTER
- BUNCH OF GREEN ONIONS, chopped
- 100 GRAM CHEESE, sliced
- 100 GRAM BACON, cut
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Roll out the puff pastry and
cover the bottom and sides of a round oven form. Sprinkle the cheese on the
bottom, arrange the tomatoes on top. Fry the bacon for 5 minutes and crumble
it into pieces, put them on top of the tomatoes. Mix the eggs with the milk
and the cream and add salt and fresh milled pepper to taste. Bake 30 minutes
at 200 degrees.
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Roll out the puff pastry and
cover the bottoms and sides of 12 muffin baking tins. Put a piece of cheese on
the bottom of each tin. Fry the bacon for 5 minutes. Melt the butter, stir
in the flour. Add milk and cream, bring to the boil, simmer for a few
minutes, keep stirring. Mix the green onion, the bacon and the sauce and
divide the mixture over the muffin tins. Bake 25 minutes at 180 degrees.
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