Bacon and Bell Pepper Tart
- For the shortcrust
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 140 grams cold butter
- Fat (for the tart pans)
For the shortcrust, mix flour and salt. Cut butter into pieces and add with egg. Knead quickly into a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes.
For the filling, finely chop the bacon. Quarter the peppers, remove the ribs and seeds. Rinse peppers and finely dice. Peel the onions and dice.
Roll out the dough on a floured surface. Cut out 12 cm (approximately 4 3/4-inch) diameter rounds. Grease and line tart pans with dough. Prick the dough with a fork several times.
Mix cream cheese with eggs and milk. Stir in bacon, peppers and onions. Season with salt and pepper. Pour into the crusts and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) oven for 30 minutes.