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Ingredients
  • subheading: For the pastry:
  • 175g plain flour
  • 100g cold butter, cut into pieces
  • 1 egg yolk
  • subheading: For the filling:
  • 200g pack lardons, unsmoked or smoked
  • 50g gruyère
  • 200ml carton crème fraîche
  • 200ml double cream
  • 3 eggs, well beaten
  • pinch ground nutmeg
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