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Ingredients
Creamy Bacon Pie
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- Parchment paper (for blind baking)
- Legume (for blind baking)
- For the filling
- 150 grams fatty Bacon
- 3 onions
- 2 Tbsps vegetable oil
- 3 garlic cloves
- 4 eggs
- 200 grams freshly grated Gruyere
- 200 grams Whipped cream
- salt
- freshly ground peppers
- parsley (for garnish)
For the dough: Combine flour and salt on the work surface. Create a well in the center and add egg. Chop butter and sprinkle around flour. Combine with a pastry cutter and knead into a dough. Shape into a ball, in wrap plastic wrap and chill for about 30 minutes.
For the filling: Dice bacon. Peel and slice onions. Peel and mince garlic. Heat oil in a pan and saute onions and garlic. Add bacon to pan. Beat eggs and mix with cream and cheese. Season with salt and pepper.
Roll out dough on a floured work surface press into a tart tin, creating a 2-3 cm (approximately 1 inch) high edge. Top with parchment paper and beans and blind bake in an oven preheated to 200°C (approximately 390°F) for about 10 minutes.
Remove from oven and remove and discard beans and paper. Add bacon mixture to tart and pour in cream mixture. Bake for another 40-45 minutes. Remove, slice and serve garnished with parsley.