Cheddar Egg Pie With Bacon And Tomato - cooking recipe

Ingredients

4 strips bacon
2/3 cup flour
6 tbsp cold unsalted butter, chopped
1/2 lb cherry tomatoes, halved
2 oz baby spinach leaves
4 None large eggs, lightly beaten
2 oz Cheddar cheese, grated
None None fresh dill sprigs, to garnish
None None salad, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. Arrange bacon in single layer on baking sheet. Bake 6-8 mins, until crisp.
Meanwhile, for the pastry, place flour and butter in a food processor and pulse into crumbs. Add 1 tbsp cold water and pulse until dough comes together, adding more water as needed. Knead on a lightly floured surface until smooth. Wrap in cling wrap and chill 20 mins.
Roll out pastry to an 8 inch round between 2 sheets of parchment paper. Arrange bacon, tomatoes and spinach on top, leaving a 1 inch border. Fold edges around filling, leaving center exposed. Season eggs to taste and pour on filling. Sprinkle with cheese. Slide pie onto hot baking sheet and bake 20-25 mins, until golden. Cut into wedges and garnish with dill. Serve with salad.