in France

Savory puff pastry cake

updated

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Ingredients for 6 servings:

  • 450 g puff pastry, frozen
  • 350 g Emmental cheese, sliced
  • 200 g smoked bacon, sliced
  • 400 ml milk
  • 5 large eggs
  • 1 tbsp, heaped flour (very heaped)
  • little salt (cheese and bacon are salty!)
  • e.g. pepper, white
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lorraine style

Thaw the puff pastry and arrange the slices on the roasting pan, overlapping them by 1 cm. Press the overlaps down. Pull the edges up slightly. Prick the puff pastry several times with a fork. Cover the pastry base first with bacon slices, then with cheese slices. Whisk the remaining ingredients into an egg wash and pour over the top. Bake in a preheated oven at 250°C (top/bottom heat) for about 20 minutes. If the bacon pie starts to get too brown, cover with parchment or aluminum foil. It tastes good hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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