Bacon-Onion Tart in a Wine-Cheese Crispy-Crust
| Ingredients | For 4 Persons |
| Für den Mürbeteig: | |
| 75 g | Sour cream butter |
| 150 g | Flour (Type 405) |
| 1 | Egg yolk |
| Salt | |
| Nutmeg | |
| For the filling: | |
| 2 | Garlic cloves |
| Pfeffer | |
| 200 g | Spring onions |
| 3 tbsp. | Olive oil |
| Nutmeg | |
| 300 ml | Sour cream |
| 1 tbsp. | Chopped parsley |
| 40 g | Smoked bacon slices |
| 1 tbsp. | Chive rolls |
| 2 St. (125 g) | “Bauer Bavarian Wine-Cheese“ |
| 6 | Eggs |
| Meersalz | |
| 200 g | Red and white onions |
Making
1. for the shortcrust pastry, place the soft (but not too runny) butter, flour, egg yolk, a pinch of salt and a little nutmeg in a bowl. Mix the ingredients well, shape into a smooth ball of dough, wrap in aluminum foil and leave to rest in the fridge for approx. 2 hours.
2. start the filling when the dough is well chilled. To do this, whisk the eggs in a bowl and add sour cream, chives, parsley and finely diced garlic. Season to taste with nutmeg and salt.
3. then cut the peeled onions into strips and fry them in a pan with olive oil until they are translucent. Cut the spring onions and the "Bauer Bavarian Wine-Cheese" into fine strips and the remaining garlic into small cubes.
4. now line a round, greased baking dish with the rolled-out pastry, add the sautéed onions and spring onions and pour the egg and cream sauce over everything. Place the bacon slices on top, press them in a little and then sprinkle the "Bauer Bavarian Wine-Cheese strips" on top.
5. bake in the preheated oven for approx. 45 to 50 minutes at 180 °C (fan oven).
