Ingredients

For the pastry

For the filling

Method

  1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
  2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
  3. Preheat the oven to 190C/375F/Gas 5.
  4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
  5. Reduce the temperature of the oven to 160C/325F/Gas 3.
  6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
  7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
  8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
  9. Trim the pastry edges to get a perfect edge and then serve in wedges.

The cooks

Maxime VALETTE

Born on the 30th of April 1988 in Reims.

I’ve been into IT for as long as I can remember. There’s hardly been a time in my life when I didn’t have a computer keyboard at my fingertips. I started programming when I was 9 years old, creating websites when I was 11. I founded an association at 15, part of which began to generate income, to the extent that I sold it on when I was 18 to start Beta&Cie, through which I created the VDM website. Besides computers, my hobbies are music (I played the Cello for 10 years), TV shows and wine (I live in the area where Champagne is produced).

Guillaume PASSAGLIA

Born on the 28th of January 1982, somewhere on the Côte d’Azur.

I like polar bears and enjoy vodka martinis (shaken, not stirred). I’m also an IT engineer, part time photographer and keen sportsman. I’ve been an unfaltering internet games fanatic, but now I’m into another kind of game, directing several international level companies. I remain indefatigable. I’m also in charge of the spotlessness of the studio apartment where the VDM and FML team meets to plot out the future. I like things to be perfect. My ultimate goal is thus to one day beat Didier Guedj at tennis.

Didier GUEDJ

Born in Paris, many years ago.

After studying international business, and landing a first job in marketing, I worked on becoming a fully fledged musician. First creating jingles for advertising campaigns, I then became Creative Director in several ad agencies, before finally founding my own. Taking care of brands such as Heineken and Dunlop, as well as several French perfume manufacturers and bestselling books, I have been behind over a hundred ad campaigns. I’m the Devil.

The books