150 grams unsalted butter , (for the Brisée Dough)
200 milliliters water, (for the Brisée Dough)
200 milliliters cream , (for the Crème Prise)
125 milliliters cow's milk , (for the Crème Prise)
2 eggs , (for the Crème Prise)
12 grams wheat flour, (for the Crème Prise)
350 grams smoked bacon, (for the Crème Prise)
1 onion, in brunoise (for the Crème Prise)
150 grams Gruyère cheese, grated (for the Crème Prise)
200 grams cheese, Dutch grated (for the Crème Prise)
salt , to taste
pepper, to taste
nutmegs, necessary amount
Preparation
30 mins
30 mins
Medium
In a bowl, place the sifted flour with the salt. Incorporate the cold butter in cubes, perform a sablage working with a plastic scraper until a sandy texture is obtained, then add the water, mix well with the scraper, do not work too much with your hands. Rest in the refrigerator for 20 minutes rolled out and covered with film.
Work it a little with your hands, roll it out with a rolling pin and place it in a pie dish.
Chill the dough in the mold for 5 minutes before baking.
For the filling: sauté the bacon along with the onion and season with salt and pepper. Let cool and set aside, manually whisk the cream with the milk, add the flour, the eggs, and season with salt. Set aside, place the dry filling and the grated cheeses in the tart dough and finally the liquid filling, bake at 175º C for approximately 30 minutes or until golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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