Serves 6-8
Preparation time
Cooking time

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Ingredients

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Method

1. Preheat oven to 200°C
2. Line a 20-24cm fluted tart or pie tin with whole sheet of pastry
3. Chill then blind bake* for 10 minutes until pastry is a light golden brown
4. Sauté the bacon and onion in the oil in a large fry pan until soft
5. Allow to cool then spread over the pastry base
6. Crumble the ricotta over the bacon
7. Place the eggs, parmesan, salt and pepper in a bowl and mix until well combined
8. Pour over the ricotta and bacon
9. Lay the half sheet of puff onto a lightly floured board
10. Roll over a lattice cutter or make small cuts, about 3cm long, through the pastry in lines to form a stepped pattern
11. Gently pull the pastry apart to open up the cuts and spread over the top of the pie
12. Brush pasry with a little egg mix and then sprinkle over extra parmesan
13. Turn oven down to 180°C and bake for 25- 30 minutes until pie is set

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