Serves 6

Preparation time: 25 min
Rest time: 1 hour
Cooking time: 45 min

Ingredients for the pastry case:
- 250 g flour,
- ½ glass of water,
- 1 tablespoon olive oil,
- 1 pinch of salt,
- 1 tablespoon of Herbes de Provence.

Ingredients for the filling:
- 12 slices smoked bacon,
- 250 g stoned prunes,
- 100 g goat's cheese (pélardons, crottins…) not too dry.

Preparation:
-To make the pastry case: on the work surface form a well with 150 g flour.
- Pour the water, oil, salt and herbs into the well.
- Knead and add the rest of the flour up until the dough no longer sticks to the hands.
- Make a ball with the dough and cover it with some cling film.
- Let the dough rest for 1 hour.
- Flour a flan dish. Preheat the oven (gas. 6, 180°C).
- Roll the dough on the floured work surface.
- Line the dish allowing the dough to overlap the edge.
- Place 6 thin slices of rindless bacon in the pastry case. Then add the prunes and then the cheese cut into slices about 1 cm thick. Make a criss-cross pattern on the cheese with the rest of the bacon. Fold the edges of the dough that overlapped the flan dish.
- Place in the oven for 45 minutes (gas 5, 150°C).

Serves 4

Ingredients
- 12 " giant " prunes,
- 10 large radishes,
- 25 g caster sugar,
- 4 slices of ham,
- 2 large chicories,
- gruyère cheese,
- vinegar,
- 2 thin slices of bacon,
- 1 lettuce.

Preparation :
- In a saucepan, sprinkle the prunes with vinegar, cover with water and bring to the boil.
- Allow to rest for 3 hours.
- Stone the prunes.
- Add the sugar and simmer for 10 minutes.
- Wrap a few prunes with the slices of bacon, put them in the oven for 5 minutes.
- Wash the lettuce and cut it into thin shreds.
- Also cut the radishes, chicories and ham into thin slices.
- Add the cubes of gruyère cheese.
- Pour the juice the prunes were soaking in, stir and serve.