Onion and Bacon Tart

35 mins
Serves 1
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Directions

  1. 1In a bowl, mix flour, salt, and herbs de Provence.
  2. 2In a bowl, mix flour, salt, and herbs de Provence.
  3. 3In a bowl, mix flour, salt, and herbs de Provence.
  4. 4Add softened butter and mix with hands.
  5. 5Add softened butter and mix with hands.
  6. 6Add softened butter and mix with hands.
  7. 7Add an egg yolk and water.
  8. 8Add an egg yolk and water.
  9. 9Add an egg yolk and water.
  10. 10Form a ball of dough.
  11. 11Form a ball of dough.
  12. 12Form a ball of dough.
  13. 13Dust the surface with flour and roll out the dough.
  14. 14Dust the surface with flour and roll out the dough.
  15. 15Dust the surface with flour and roll out the dough.
  16. 16Place the dough in a tart mold.
  17. 17Place the dough in a tart mold.
  18. 18Place the dough in a tart mold.
  19. 19In a pan, heat butter and olive oil.
  20. 20In a pan, heat butter and olive oil.
  21. 21In a pan, heat butter and olive oil.
  22. 22Add sliced onions and pepper and cook until golden.
  23. 23Add sliced onions and pepper and cook until golden.
  24. 24Add sliced onions and pepper and cook until golden.
  25. 25Add bacon and stir.
  26. 26Add bacon and stir.
  27. 27Add bacon and stir.
  28. 28In a bowl, whisk eggs, cream, pepper and milk.
  29. 29In a bowl, whisk eggs, cream, pepper and milk.
  30. 30In a bowl, whisk eggs, cream, pepper and milk.
  31. 31Spread the onion and bacon mixture over the tart crust.
  32. 32Spread the onion and bacon mixture over the tart crust.
  33. 33Spread the onion and bacon mixture over the tart crust.
  34. 34Pour the egg mixture over the onions and bacon.
  35. 35Pour the egg mixture over the onions and bacon.
  36. 36Pour the egg mixture over the onions and bacon.
  37. 37Sprinkle with cheese.
  38. 38Sprinkle with cheese.
  39. 39Sprinkle with cheese.
  40. 40Bake at 180 degrees for 35 minutes.
  41. 41Bake at 180 degrees for 35 minutes.
  42. 42Bake at 180 degrees for 35 minutes.

Ingredients

  • 250 grams flour
  • 250 grams flour
  • 250 grams flour
  • 1 small spoon salt
  • 1 small spoon salt
  • 1 small spoon salt
  • 1 some herbes de Provence
  • 1 some herbes de Provence
  • 1 some herbes de Provence
  • 125 grams softened butter
  • 125 grams softened butter
  • 125 grams softened butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 5 centiliters water
  • 5 centiliters water
  • 5 centiliters water
  • 1 slice butter
  • 1 slice butter
  • 1 slice butter
  • 1 some olive oil
  • 1 some olive oil
  • 1 some olive oil
  • 3 onions
  • 3 onions
  • 3 onions
  • 1 some pepper
  • 1 some pepper
  • 1 some pepper
  • 1 some bacon
  • 1 some bacon
  • 1 some bacon
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 brick cream
  • 0.5 brick cream
  • 0.5 brick cream
  • 1 small glass milk
  • 1 small glass milk
  • 1 small glass milk
  • 1 some cheese
  • 1 some cheese
  • 1 some cheese

Equipment

bowlspatularolling pintart moldfrying panwooden spoonwhiskoven

Tips

  • The tart is intentionally made thin.