* 1 pack Ready rolled shortcrust pastry
* 5 large Eggs
* 3 tablespoons crème fraîche
* Pinch of Dried Parsley
* A big pinch of Freshly ground black pepper
* 1 tablespoon Olive oil
* 1 small Onion, peeled and chopped finely
* 5 rashers of Bacon, chopped into small pieces
* 2 Cloves of garlic, crushed
* 150 g Grated Cheddar cheese
* 50 g French Brie, chopped into small cubes
* 3 tablespoons Taste Sensation Sun-dried Tomatoes Diced
* 10 Cherry tomatoes, sliced
* Good pinch of sweet Paprika powder

===Method===
* Remove the pre-rolled Pastry from the Fridge and leave at room temperature for an hour to allow easy handling
* Roll the Pastry into the Oven tray
* Cover with Greaseproof paper
* Fill the paper with Baking beans and Blind bake for 15 minutes at 180° C
* Remove the Beans and Greaseproof paper and prick the Pastry all over with a fork
* Return to the Oven and Bake for a further 7 minutes to crisp up
* Meanwhile Fry the Onions for 5 minutes in the Olive oil and Freshly ground black pepper, adding the Crushed garlic for the last few minutes
* Stir fry the Bacon in this mixture until it is slightly Browned and all of the moisture is bubbled off from the bacon
* Whisk the Eggs, crème fraîche and Parsley together until smooth
* Remove the Pastry from the Oven and allow to cool for 10 minutes
* Dot the Brie evenly over the Pastry base
* Pour in the Egg mixture and evenly distribute the remaining main ingredients evenly over the mix, topping with half of the Cheddar cheese and a sprinkle of Paprika
* Bake for 40 minutes at 160° C - checking after 30 to ensure the Pastry does not burn

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