For the crust
1 1/2 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 teaspoon salt
1/4 cup water
For the filling
5 slices of crispy bacon, diced
3 lightly beaten eggs
3/4 cup heavy cream
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 cup mild pimento
For the crust
1 1/2 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
1/2 teaspoon salt
1/4 cup water
For the filling
5 slices of crispy bacon, diced
3 lightly beaten eggs
3/4 cup heavy cream
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 cup mild pimento
Prepare the crust
In a bowl, combine the flour and butter to form a crumbly mixture
Add the salt and water and mix until the dough comes together
Transfer the dough to a floured surface and knead until smooth
Divide into four pieces and use each one to line the bottom and sides of a removable tart pan with a 10.5 cm diameter
Eat the edges with a knife
Use a fork to make holes in the surface of the four crusts
Lining each one with a piece of aluminum foil and filling with raw peas
Bake in a moderate oven (180°C), preheated, for 15 minutes
Remove the paper with peas and bake for an additional five minutes or until lightly golden
Remove from the oven but keep it warm
Prepare the filling
In a small skillet, fry the bacon for five minutes or until crispy
Place on absorbent paper to drain excess grease and cool
In a bowl, mix the eggs, heavy cream, oregano, salt, and bacon
Fill the crusts with this mixture and bake in the oven for eight minutes or until the filling begins to set (test with a knife tip)
Remove, sprinkle pimentos on top, and return to the oven for an additional ten minutes or until the filling is firm around the edges but creamy in the center
Serve warm
Pimento: there are types of pimento with aromatic and savory flavors
