Pinzgauer Spectacte

Name: Pinzgauer Spectacte
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 150 g Low-fat curd; 150 g soft butter; 150 g Flour; 7-10 Tbsp Salt; 200 g streaky smoked bacon; 1 (approx. 125 g) large + 1 small onion; 125 g Leeks (leek); 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g clotted cream; 2 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 50 g grated gouda cheese; 1 small picking salad; 200 g cherry tomatoes; 3 TABLESPOONS white balsamic vinegar; 1 pinch Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 8

150 g Low-fat curd
150 g soft butter
150 g Flour
7-10 Tbsp Salt
200 g streaky smoked bacon
1 (approx. 125 g) large + 1 small onion
125 g Leeks (leek)
3-4 Tbsp Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g clotted cream
2 Eggs (size M)
2 TABLESPOONS Breadcrumbs
50 g grated gouda cheese
1 small picking salad
200 g cherry tomatoes
3 TABLESPOONS white balsamic vinegar
1 pinch Sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
For the dough, drain the curd well in a sieve and press it out in a gauze cloth. Put the quark, butter, flour and 1 teaspoon of salt in a bowl and work into a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime dice bacon finely. Peel and halve 1 large onion and cut it into fine strips. Clean, wash and cut the leek into fine rings. Leave the bacon in a pan until crispy and take it out.
2
Add 1 tbsp. oil to the pan, heat up. Fry the onion strips and leek in it while turning. Season with salt, pepper and nutmeg. Mix in the bacon again, put the pan aside. Mix sour cream and eggs for the glaze. Roll out the dough to a circle (approx. 28 cm Ø) on a well floured work surface. Put it into a greased tart mould (25.5 cm Ø) sprinkled with flour, press the rim slightly, prick several times with a fork and sprinkle with breadcrumbs. Spread the bacon and leek mixture evenly, pour the icing over it and sprinkle with cheese. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the bottom shelf. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash and halve the tomatoes. Peel 1 small onion and chop finely.
3
Roll out the dough to a circle (approx. 28 cm Ø) on a well floured work surface. Put it into a greased tart mould (25.5 cm Ø) sprinkled with flour, press the rim slightly, prick several times with a fork and sprinkle with breadcrumbs. Spread the bacon and leek mixture evenly, pour the icing over it and sprinkle with cheese. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the bottom shelf. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash and halve the tomatoes. Peel 1 small onion and chop finely. Mix vinegar, salt, pepper, sugar and onion. Fold in 2-3 tablespoons of oil. Mix salad and tomatoes, drizzle vinaigrette over it. Take the cake out of the oven and remove from the tin. Arrange a piece of cake and some lettuce on each plate. Add the rest of the lettuce
4
Mix vinegar, salt, pepper, sugar and onion. Fold in 2-3 tablespoons of oil. Mix salad and tomatoes, drizzle vinaigrette over it. Take the cake out of the oven and remove from the tin. Arrange a piece of cake and some lettuce on each plate. Add the rest of the lettuce
5
Preparation time approx. 1 hour 20 minutes. waiting time 15 minutes