This bacon tart is based on a historical recipe from the end of the 19th century. This type of tart was usually put in the oven of the common bakehouse after the bread was done, in order to use the residual heat. The bottom of this tart was usually a rye or wheat bread dough. Here we have the noble version with a beautiful buttery yeast dough made from white flour. A very tasty savoury tart that can also be served in small bites as a starter for an aperitif.
For the dough:
500 grams white flour
200 grams soft butter
3 eggs (M)
2 teaspoons sugar
40 grams yeast
220 mililitres lukewarm milk
A bit of salt
Extra flour to roll out
For the filling:
150-200 grams bacon
4 eggs
1 teaspoon caraway seeds
pepper
1 baking tray, greased
1. First prepare the yeast dough. Sieve the flour into a bowl and make a well. Put the crumbled yeast cube with the sugar and some lukewarm milk into the well. Take a wooden spoon and stir into the yeast milk a little of the flour from the edge and let it rise for 15 minutes.
2. Now add the softened butter, eggs, salt and the rest of the lukewarm milk and stir again, until the dough comes loose from the sides of the bowl.
3. Cover with a tea towel and leave till doubled in size for about half an hour.
4. In the meantime, preheat the oven to 200°C, grease a baking tray and dice the bacon.
5. Roll out the dough on a floured work surface and lay it out on the greased tray. Form a small edge and prick the dough several times with a fork so that the dough can rise evenly after baking.
6. For the topping, whisk the eggs, caraway seeds and pepper in a small bowl and pour over the dough.
7. Sprinkle evenly with the bacon cubes.
8. Bake in the oven at 200°C for 30 minutes.
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