Schwalm Bacon Tart

When a housewife used to have her baking day, she took full advantage of the heat from the oven in the common bakehouse. Not only was the bread baked, but the heat from the oven was also used to prepare all kinds of dishes that were served on the baking day. One of them was the bacon tart or the "Matteblatz", as it was called in the Hessian region of the Schwalm. This is a savory cake in which a bread dough is placed on a baking tray, covered with an egg and quark mixture as well as rendered fatty bacon. It has to be enjoyed hot out of the oven, that's when it tastes best.

Duration: 1 1/2 hours

Amount: 1 baking tray


750 grams of bread dough

6 eggs

750 grams of quark

375 grams of fat bacon

Salt and pepper to taste



1. Make a bread dough of your choice (e.g. my rye-spelt mixed bread with sourdough or yeast)

2. Roll about 750 grams thinly out with a rolling pin and place on a greased baking tray.

3. Mix the eggs and quark well together.

4. Season with salt and pepper.

5. Cut the bacon into small cubes and fry in a pan until golden.

6. Fold the rendered bacon into the egg and quark mixture.

7. Spread the quark mixture on the bread dough and sprinkle with finely chopped chives.

8. Bake in the preheated oven at 250° C for about 60 minutes.

9. Enjoy still hot from the oven!

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