FOR THE CRUST
1 1/2 cups of all-purpose flour (180g)
1 pinch of salt
6 tablespoons of chilled butter, cut into pieces
4 to 5 tablespoons of water
Raw kidney beans for texture
FOR THE FILLING
2 tablespoons of butter
500g of garlic and potato mixture, cut into slices
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
2 slices of crispy bacon, diced
2 beaten eggs
1/2 cup of milk (120ml)
Salt and black pepper to taste
FOR THE CRUST
1 1/2 cups of all-purpose flour (180g)
1 pinch of salt
6 tablespoons of chilled butter, cut into pieces
4 to 5 tablespoons of water
Raw kidney beans for texture
FOR THE FILLING
2 tablespoons of butter
500g of garlic and potato mixture, cut into slices
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
2 slices of crispy bacon, diced
2 beaten eggs
1/2 cup of milk (120ml)
Salt and black pepper to taste
PREPARE THE CRUST: sift the flour with salt in a bowl
Add the butter and mix until you get a crumbly texture
Gradually add the water to form a homogeneous dough
Place the dough on a smooth surface, sprinkled with flour, and knead lightly
Roll out the dough and line a 20cm diameter refractory dish with it, leaving a low rim
Cover with parchment paper and fill with raw kidney beans
Bake in a preheated oven at 200°C for 20 minutes
Remove the parchment paper and bake for another 5 minutes to dry the base completely
Lower the oven temperature to 180°C (moderate)
MAKE THE FILLING: melt the butter in a pan, add the garlic and potato slices, cover, and cook on low heat or until they become tender
Remove from heat, add remaining ingredients, and mix well
Place the filling in the refractory dish and bake for 30 minutes or until the surface is golden brown and the creme is firm
Serve warm
(Approximate calories per serving: 343)
