Bean and Bacon Tart
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 tsp salt
- 150 grams butter
- For the filling
- 200 grams Bacon
- 1 large onion
- 300 grams thick, green Beans (frozen)
- 3 Tbsps Italian Fresh herbs (finely chopped)
- 150 grams Crème fraiche
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 2 Tbsps Pumpkin seed
- 100 grams Shredded cheese (such as Gouda)
- For preparation
- Dried pea
- Plastic wrap
Preparation steps
Put all the ingredients for the dough in a mixing bowl and mix with the dough hook of an electric hand mixer along with 4 tablespoons of cold water. Place the dough on a lightly floured work surface and knead by hand to make a smooth dough. If needed, more water may be added. Grease a springform pan, roll out the dough thinly and line the springform pan with it, then refrigerate.
Thaw the beans. Finely chop 2/3 of the bacon. Cut the remainder into thin strips. Cook the bacon in a frying pan over low heat until crispy, then remove from the pan. Peel the onion, cut in half, cut into small cubes and fry until soft in the remaining bacon fat. Add the beans and cook for about 10 minutes.
Prick the chilled pastry base with a fork, cover with parchment paper and dried beans and blind bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven, remove the beans and paper. Stir together the bacon, herbs, curry, creme fraiche and beans, season with salt and pepper and spread on the dough base. Sprinkle with bacon, pumpkin seeds and cheese and bake again for 20-30 minutes. Remove the finished tart from the oven, cool slightly, then slice and serve.
