For the dough: combine 1 1/2 cups all-purpose flour (180g), 1 pinch of salt, and 6 tablespoons cold unsalted butter cut into pieces.
For the filling:
2 tablespoons unsalted butter
500g garlic scapes sliced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
2 slices of cooked bacon, crumbled
2 egg yolks beaten
1/2 cup milk
To taste: salt and black pepper
For the dough: combine 1 1/2 cups all-purpose flour (180g), 1 pinch of salt, and 6 tablespoons cold unsalted butter cut into pieces.
For the filling:
2 tablespoons unsalted butter
500g garlic scapes sliced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
2 slices of cooked bacon, crumbled
2 egg yolks beaten
1/2 cup milk
To taste: salt and black pepper
Makes the dough: sift together flour and salt in a bowl
Add butter to flour and mix with fingertips until a crumbly texture forms
Wet with a little water to form a homogeneous mass
Plop onto a floured surface and knead slightly
Roll out with a rolling pin to a thickness of about 1/4 inch (6mm)
Place into a buttered 20cm-diameter round cake pan, leaving a 2.5cm border around the edges
Cover with plastic wrap and fill with cooked green beans
Bake in a preheated oven at 200°C for 20 minutes
Remove paper and green beans and bake for an additional 5 minutes to ensure base is dry
Reduce oven temperature to 180°C (moderate)
Prepares the filling: melt butter in a saucepan, add sliced garlic scapes, cover, and cook over low heat or until tender
Add all remaining ingredients and mix well
Place filling into dough-lined cake pan and bake for 30 minutes or until top is golden brown and filling is firm.
