Onion tart with bacon
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the cheese over the top, then bake the tart for 45 minutes.
To make a vegetarian version, leave out the bacon and ham, and use 50 g more cheese and 100 g mushrooms instead.
Bon appétit with Monsieur Cuisine