1 Shortcrust pastry
Bacon (1.5 packs of Izidoro diced bacon) – 210g
Mushrooms – 150g
Sun dried tomatoes – 30g (+ – 4 halves)
1 clove of garlic
1 onion (1/2 large onion or 1 onion average)
Olive oil (4 tablespoons)
200 ml cream (1 package)
Salt and pepper
Grated “Island” cheese
How to prepare – (40 minutes)
1- Chop the onion and garlic.
2- Cut mushrooms and sun-dried tomatoes into cubes.
3- Sauté the onion and the garlic until it is golden then add the bacon. When the sauteed is done, add the mushrooms and the sun-dried tomatoes.
4- Rectify seasonings, if necessary.*
5- Grate cheese into a bowl.
6- Stretch the dough over the baking tray and add the filling .
7- Beat the cream with the eggs, season to taste and add the grated Island cheese.
8- Preheat the oven to a 180ºc and bake for 25 to 30 minutes.
* Chef’s notes: you can substitute the Island’s cheese for another one of your choice. Given that the Island cheese and bacon have a strong taste do not overuse salt.
Recipe created in partnership with the Gustave Eiffel School
(Image is merely illustrative, not representative of the recipe presented.)