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Egg, bacon and ricotta pie
Serves
6-8
Preparation time
Cooking time
Ingredients
1½ sheets readymade butter puff pastry
175g bacon, cut into strips
2 red onions, sliced
25ml olive oil
250g ricotta
6 eggs
50g grated parmesan
Sea salt and freshly ground black pepper
Method
Preheat oven to 200°C
Line a 20-24cm fluted tart or pie tin with whole sheet of pastry
Chill then blind bake* for 10 minutes until pastry is a light golden brown
Sauté the bacon and onion in the oil in a large fry pan until soft
Allow to cool then spread over the pastry base
Crumble the ricotta over the bacon
Place the eggs, parmesan, salt and pepper in a bowl and mix until well combined
Pour over the ricotta and bacon
Lay the half sheet of puff onto a lightly floured board
Roll over a lattice cutter or make small cuts, about 3cm long, through the pastry in lines to form a stepped pattern
Gently pull the pastry apart to open up the cuts and spread over the top of the pie
Brush pasry with a little egg mix and then sprinkle over extra parmesan
Turn oven down to 180°C and bake for 25- 30 minutes until pie is set
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