You could make the bacon, shallot & Gruyére tart @Almahart:
Bacon, Shallot and Gruyere Tart
serves 6
For the pastry:
225g ground almonds
55g butter, diced
1/2 teaspoon salt
1 egg white
For the filling:
25g butter and a splash of oil (this stops the butter burning)
100g smoked lardons (or diced smoked streaky bacon)
2 cloves of garlic, finely chopped (or use a garlic crusher)
150g shallots, thinly sliced (this will be 3-4 echalion shallots)
2 eggs + 2 egg yolks (the white from one of these is used in the base)
dried oregano
100g Gruyére cheese, grated
300ml double cream
salt and freshly ground black pepper
Preheat the oven to 180C/350F/GM4
To make the pastry, mix the almonds, butter, egg white and salt until it forms a dough. This is easiest done in a food processor. Keep processing it until it starts to come together into a ball.
Press the dough with your hand/fingers into a 20cm flan tin or dish. Push the pastry up the sides of the tin as well. There is quite a lot of filling, so it's important to get the pastry as far up the sides as you can.
Prick the base of the flan all over and bake in the oven for 20 minutes or until set and golden brown. (It's better if it's cooked longer, as it hardens up a little more - just keep an eye on it and make sure it doesn't burn)
While the dough is cooking, saute the shallots,garlic and lardons/bacon in the butter and oil, till soft. Season with salt and pepper and about a teaspoon of dried oregano. Leave to cool.
Next, whisk the eggs and yolks, and then gradually add whisk in the cream. Add black pepper and whisk again.
Tip the shallots and bacon into the flan case and add the cheese, then pour over the egg and cream mixture. (It's a good idea to put the flan tin onto a baking tray, as it is likely to be very full, and this makes it easier to get into the oven without spilling anything)
Bake for 25-30 minutes, or until golden brown and just set. Serve warm or cold.
27.35g carbs for the whole lot. If you serve 6 people, this will be 4.6g per person.