Pear bacon and onion cake

Name: Pear bacon and onion cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 150 g cold butter; 300 g Flour; 5 Eggs (size M); 1 TEASPOON Salt; 200 g Shallots; 100 g Bacon; 1 glass (212 ml) Wild cranberries in their own juice; 3 Pears (e.g. trout); 2 TABLESPOONS Lemon juice; 300 g Gorgonzola cheese with mascarpone (fresh counter); 7-10 Tbsp Pepper; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

150 g cold butter
300 g Flour
5 Eggs (size M)
1 TEASPOON Salt
200 g Shallots
100 g Bacon
1 glass (212 ml) Wild cranberries in their own juice
3 Pears (e.g. trout)
2 TABLESPOONS Lemon juice
300 g Gorgonzola cheese with mascarpone (fresh counter)
7-10 Tbsp Pepper
7-10 Tbsp Cling film

Directions

1
Quickly mix butter in flakes, flour, 2 eggs and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. In the meantime peel and halve the shallots. Halve the bacon lengthwise. Drain the cranberries. Quarter pears, cut out core. Cut quarters into slices and sprinkle with lemon juice.
2
Mix 250 g Gorgonzola and 3 eggs. Season with salt and pepper. Spread the gorgonzola mixture evenly on the short pastry. Spread pear wedges, 50 g g gorgonzola and shallots evenly on top. Place the bacon on top of the shortcrust pastry in a grid pattern. Spread cranberries irregularly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes