For the dough:
"2 cups of all-purpose flour"
"3/4 cup of butter or margarine"
"4 to 5 tablespoons of salted water"
For the filling:
"1 1/4 cups of cheese plate, grated coarsely"
"1 cup of cooked ham, cut into cubes"
"6 slices of bacon, fried and crumbled"
"3 eggs"
"1 cup of milk"
"Salt and black pepper to taste"
For the dough:
"2 cups of all-purpose flour"
"3/4 cup of butter or margarine"
"4 to 5 tablespoons of salted water"
For the filling:
"1 1/4 cups of cheese plate, grated coarsely"
"1 cup of cooked ham, cut into cubes"
"6 slices of bacon, fried and crumbled"
"3 eggs"
"1 cup of milk"
"Salt and black pepper to taste"
Combine the flour with the butter or margarine and mix with the aid of two forks until a dough forms
Gradually add the water and continue mixing until a smooth dough is achieved
Preheat the oven to moderate heat (200°)
Roll out the dough to form a circle 30 cm in diameter
Place it into a round refractory dish, 24 cm in diameter
Shape the dough around the dish and press with two fingers all over to give a decorative finish
Line with aluminum foil and fill with uncooked rice
Bake for 15 minutes
Remove from oven, remove rice and foil, and return to oven at reduced heat (170°) for an additional 20 minutes
Remove from oven and let cool slightly
Reduce the oven temperature to moderate (170°)
Sprinkle the dough with half of the cheese, ham, and bacon
Repeat the layers
In a medium bowl, beat the eggs lightly
Add the milk, salt, and pepper, and beat well
Pour over the tart
Bake for an additional 50 minutes or until inserting a fork into the center leaves it clean
Do not overbake, as the cream will thicken upon cooling
To take to a picnic, wrap in aluminum foil
Serves 8.
