1. Sift the flour and salt into a mixing bowl. 2. Add the butter and rub until the mixture resembles breadcrumbs. 3. Add enough cold water to mix into a firm dough. Knead lightly; wrap in greaseproof paper or foil and chill in refrigerator for about 20 minutes. 4. Divide dough into halves and roll out one half to fit into a 23-centimeter tart plate. 5. Sprinkle bacon over the base. 6. Lightly whisk the eggs with a fork or a wire whisk to break up. 7. Stir in salt and cayenne pepper. 8. Pour over the bacon and sprinkle with the onion and parsley. Moisten the edges of the pastry with water. 9. Roll out the rest of the pastry to form a lid. 10. Cover and press the edges together to seal and crimp all around. 11. Brush with milk. 12. Cut two slits in top to release the steam. 13. Bake in a moderate oven for 15 minutes. Reduce the temperature to moderate and then cook for another 25 to 30 minutes. 14. Serves hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
