For the crust
1 1/2 cups of all-purpose flour (180 g)
1 pinch of salt
6 tablespoons of cold butter cut into pieces
For the filling
2 tablespoons of softened butter
500 g of chopped garlic
1 tablespoon of minced Sylvia
1 tablespoon of minced parsley
2 slices of crispy bacon, crumbled
2 beaten eggs
1/2 cup of milk
Salt and black pepper to taste
For the crust
1 1/2 cups of all-purpose flour (180 g)
1 pinch of salt
6 tablespoons of cold butter cut into pieces
For the filling
2 tablespoons of softened butter
500 g of chopped garlic
1 tablespoon of minced Sylvia
1 tablespoon of minced parsley
2 slices of crispy bacon, crumbled
2 beaten eggs
1/2 cup of milk
Salt and black pepper to taste
Make the crust: sift the flour with salt into a bowl
Add the butter to the flour and mix until it forms a rough dough
Mix in just enough water to form a smooth dough
Place the dough on a floured surface and knead slightly
Roll out the dough with a rolling pin and line a 20 cm diameter, shallow tart pan with it
Cover with parchment paper and fill with cooked black beans
Bake in a preheated oven at 200°C for 20 minutes
Remove the parchment paper and baking beans and bake for an additional 5 minutes to dry out the crust
Reduce oven temperature to 180°C (moderate)
Prepare the filling: melt the butter in a saucepan, add sliced garlic, cover, and cook over low heat for 15 minutes or until tender
Add all remaining ingredients and mix well
Pour the filling into the tart shell and bake for 30 minutes or until the surface is golden brown and the cream is set
