Instructions: Make short-crust pastry as given in Kitchen Secrets recipe.

Roll out half of pastry, line a flan tin or deep pie plate.

Cut up bacon.

Place tomato in boiling water until skin loosens, skin and cut up.

Mix with bacon pieces, spread over flan case.

Lightly beat eggs, season, pour over bacon mixture.

Roll out rest of pastry to make a lid, cover mixture.

Brush with a little milk.

Bake in oven, 400 F (204 C) for 20- 25 minutes.

NOTES : A typical high tea savoury that brings back memories of visits to grandmothers or aunts in late autumn. The treats served for high tea will evoke many memories for people who grew up in central Scotland.

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