Onion and Bacon Tart with Spring Salads

Flour with salt on surface form, press a small indentation in the center. Pour in egg, evenly distribute butter in flakes around the edge.

Quickly knead into a smooth dough and cover at least. Rest for 45 minutes. Peel onion, cut into thin slices. Remove gristle from bacon, cut into narrow strips Heat butter in a frying pan, sauté onion with bacon, season with salt and pepper. Coarsely grate the cheese. Mix milk, cream and eggs and cheese with a whisk. Season with salt, pepper and nutmeg (freshly grated).

Sprinkle the surface with flour. Roll out dough and line gratin dish with it. Cut any dough that extends beyond the mold into small pieces.

Cover with buttered paper and spread beans evenly on top. Bake the base blind in the oven at maximum temperature for about 5 min. Take out the dish, remove the beans and the paper.

Spread the bacon and onion mixture evenly on top of the dough and pour in about a ladle of the cream and egg mixture on top. Put it in the oven for about 5 minutes, reduce the heat to about 150°C. Pour the remaining liquid over it. Pour the remaining liquid over the top and bake until the mixture is evenly firm.

Cool the cake to room temperature and portion it.

Serve with salad.

Tscheppe, aromatic white wine

Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!

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