Specterte

Name: Specterte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 1 pinch Salt; 100 g Butter; 5 Eggs (size M); 2 large onions; 200 g Bacon, in cubes; 1 collar Parsley; 200 g Whipped cream; 150 g grated gruyère cheese; 7-10 Tbsp black pepper; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
1 pinch Salt
100 g Butter
5 Eggs (size M)
2 large onions
200 g Bacon, in cubes
1 collar Parsley
200 g Whipped cream
150 g grated gruyère cheese
7-10 Tbsp black pepper
7-10 Tbsp Grease

Directions

1
Knead the flour, salt, butter, 1 egg and 2 tablespoons of cold water into a smooth dough. Cover and chill for about 30 minutes. Peel onions and cut into rings. Fry bacon in a hot pan until crispy. Add onion and fry until transparent.
2
Remove pan from heat. Wash parsley, dab dry, cut into fine strips, put something aside for garnishing. Mix the rest with 4 eggs, cream and cheese. Season to taste with pepper. Roll out the dough rectangularly (approx. 24 x 32 cm) on a floured work surface. Grease a rectangular tart tin (20 x 28 cm) and line with the dough. Cut off any protruding edges. Spread the bacon-onion mixture in the tin. Pour egg cream over it.
3
Grease a rectangular tart tin (20 x 28 cm) and line with the dough. Cut off any protruding edges. Spread the bacon-onion mixture in the tin. Pour egg cream over it. Bake in the preheated oven (electric range: 200°C/ convection oven: 175°C/ gas: level 3) on the lower rack for 35-40 minutes. Sprinkle with parsley