Tomato-bacon cake with gorgonzola icing

Name: Tomato-bacon cake with gorgonzola icing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 175 g Flour; 75 g Butter; 1 egg (size S); 7-10 Tbsp Salt; 4 Vine tomatoes (approx. 100 g each); 3 Eggs (size M); 75 g Whipped cream; 7-10 Tbsp Pepper; 125 g Gorgonzola cheese; 75 g Bacon cubes; 7-10 Tbsp Rosemary; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

175 g Flour
75 g Butter
1 egg (size S)
7-10 Tbsp Salt
4 Vine tomatoes (approx. 100 g each)
3 Eggs (size M)
75 g Whipped cream
7-10 Tbsp Pepper
125 g Gorgonzola cheese
75 g Bacon cubes
7-10 Tbsp Rosemary
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Knead flour, butter, egg and 1/2 teaspoon salt to a smooth dough. Roll out the dough on a floured work surface to a circle (26 cm Ø) and place it in a greased tart tin (bottom 19 cm Ø; top 23 cm Ø) dusted with flour.
2
Press down the edge of the blade. Place the mould in a cold place. Wash, clean and slice the tomatoes. Mix eggs and cream, season with salt and pepper. Crumble 75 g cheese and stir in. Pour into the tart mould, sprinkle bacon over it.
3
Cover with tomato slices and sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove and garnish with rosemary.