Onion tart with bacon

1. Place the butter, flour, ½ teaspoon of salt and 2 tablespoons of water in the blender jug, then knead using the knead button/2 minutes. Shape the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes. Thoroughly clean the blender jug.
2. Place the cheese in the blender jug and process for 6 seconds/speed setting 8 until finely grated. Transfer to a bowl and set aside, then clean the container.
3. Dice the bacon, then add to the blender jug with 2 tablespoons of oil. Brown using the roast button/3 minutes. Transfer the bacon to a large mixing bowl and set aside.
4. Peel the onions, cut in half, then slice into rings. Add to the blender jug with the remaining oil, and sweat using the reverse button/10 minutes/100 °C/speed setting 1. Then add to the bacon and mix together.
5. Add the cream, egg, ½ teaspoon of salt, a big pinch of pepper and a pinch of nutmeg to the blender jug and mix for 45 seconds/speed setting 3. Pre-heat the oven to 180 °C. Grease a spring-form tin.
6. Roll out the dough between 2 pieces of plastic wrap on a floured surface, then remove the plastic wrap and line the springform tin with the dough, so that it covers the base and the sides. Prick the dough several times with a fork, then cover the base with baking parchment cut to fit exactly. Place dried pulses on top and pre-bake in the oven for 12 minutes.
7. Remove the baking parchment and dried pulses and let the base cool off a little. Then spread the ham-and-onion mixture and bacon over the base and pour in the cream and eggs, spreading the mixture evenly.
8. Sprinkle the cheese over the top, then bake the tart for 45 minutes.

TIP:

To make a vegetarian version, leave out the bacon and ham, and use 50 g more cheese and 100 g mushrooms instead.