6slicesbacon5 to 6 slices thinly and blanched bacon
1cupheavy cream1 cup heavy cream
0.5cupGruyere cheese1/2 cup shreeded Gruyere cheese
1tbspunsalted butter1 tablespoon unsalted butter
Preheat oven at 400 degrees.
Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.
Bring a pan with water, salt and sugar to a boil. Poach the peas in boiling water for 5 minutes. Drain well and set aside.
Blanch the bacon in boiling water for 3 minutes, drain and crisp them on a nonstick frying pan. Place the crisp bacon on the bottom of the pie pan and push them in a bit. Add the peas, artichoke and tomatoes.
Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.
Lower the heat to 375° and cook for 15 minutes, then cover with a paper towel and continue to cook for 30-40 minutes.