Instructions

1. 【Garniture】
   Sauté the bacon until the edges are crispy and fragrant.
2. Sauté the eggplant, onion and bell pepper in olive oil and season with salt and black pepper.
3. 【Pâte à Foncer】
   Combine the cake flour and French flour. Add the chilled diced butter in flour mixture, and mix well into smooth state.
4. Add the beaten eggs and water at the same time and chill in the refrigerator until firm.
5. Spread to thickness of 2.5 mm and lay on the mold, and bake at 170℃.
6. Apply the eggs while baking and bake at 170°C for about 4 minutes to prevent soggy.
7. 【Appareil】
   Melt the cream cheese with beaten eggs.
8. Mix the fresh cream and milk and strain them.
9. Season with salt, nutmeg and black pepper.
10. 【Montage (Finishing)】
    Fill the baked pâte à foncer with the prepared garniture, stuff the halved cherry tomatoes, spooned cream cheese and pour the appareil over it.
11. Dust with parmesan cheese and bake in a 170°C oven.
12. Garnish with thyme.