Ingredients
Sour cream pastry
Method
1.Make sour cream pastry; process flour and butter until crumbly. Add sour cream; process until the ingredients just come together. Knead dough on floured surface until smooth. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
2.On a lightly floured bench, roll out pastry large enough to line a 22cm cast iron frying pan (or pie dish). Ease pastry into base and side of pan and trim edge. Roll out any leftover pastry into a 22cm square. Refrigerate both the pastry-lined pan and rolled pastry for 30 minutes.
3.Meanwhile, heat the oil, rosemary and onion in a large frying pan over medium heat. Cook for 10 minutes, stirring occasionally, until richly golden and caramelised. Transfer onion mixture to a small bowl, then cook the bacon in the same pan until golden.
4.Preheat oven to 180°C (160°C fan-forced).
5.Line pastry case with baking paper; fill with baking weights, dried beans or rice. Bake in the oven for 15 minutes or until golden brown. Patch if necessary with any reserved pastry. Brush with beaten egg. Return to the oven for a further 5 minutes or until pastry on the base is golden brown.
6.Meanwhile, cut the chilled pastry into long strips for decoration.
7.Spread onion mixture into base of pastry; top with bacon. Whisk together extra eggs, egg yolks, sour cream, cheese and chives; season with salt and freshly ground black pepper. Pour egg mixture over onion mixture. Top with strips of pastry; trim edge. Brush with beaten egg; bake for 30 minutes or until golden brown.
8.Top with fresh parsley and dill.
For vegetarians, the bacon can easily be omitted from this recipe and replaced with finely slice semi-dried tomatoes. Suitable to freeze. Not suitable to microwave.
Note
