Veal Bacon and Gruyere tart

Veal bacon and gruyere tart

This Veal Bacon and Gruyere tart is a lovely savory tart recipe for a breakfast treat, but is also ideal for a delicious light lunch or supper with a bit of salad on the side.

It features smoky milk-fed veal bacon and nutty gruyere cheese enriched by the addition of tangy crème fraiche. It will work equally well with any other smoked meat or turkey product having a similar texture to veal bacon.

My shortcrust pastry recipe is a perfect base for this savory Veal Bacon and Gruyere tart, but if you are short of time you may use ready rolled shortcrust or puff pastry for a quick and tasty meal for four or a snack for 12.

I made this for one of our Saturday morning breakfast training sessions because who can resist a cheese and bacon tart, and even the crumbs were eaten.

Veal bacon and gruyere tart

Veal bacon and gruyere tart

This savory breakfast tart featues smoky milk-fed veal bacon, tangy crème fraiche and nutty gruyere cheese.
Print Pin Rate
Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Servings: 12
Calories: 383kcal
Author: Razena Schroeder

Ingredients

  • 375 grams shortcrust pastry
  • 10 ml olive oil (approximately 2 teaspoons)
  • 1/2 medium sized white onion (chopped)
  • 125 g veal bacon (or turkey bacon, cut into 1cm pieces)
  • 125 g white button mushrooms (thinly sliced)
  • 5 large eggs (at room temperature)
  • 250 ml creme fraiche (approximately 1 cup, at room temperature)
  • 500 ml grated gruyere cheese (approximately 2 cups)
  • 1 ml salt to taste
  • 2.5 ml freshly ground black pepper (approximately 1/2 teaspoon)

Instructions

  • Preheat the oven to 180 degrees celcius or 160 in a Fan assisted oven / 350 F / Gas mark 4.
  • Roll the shortcrust pastry and line one round 25 cm tart pan. Prick the pastry and cover with parchment paper and fill with beans or baking beans.
  • Bake blind for 10 minutes, then remove the paper and beans and bake for another 5 minutes.
  • Saute the onions until translucent then add the veal bacon. When the fat has rendered, add the mushrooms and cook until most of the liquid has evaporated.
  • Lightly beat the eggs, then whisk in the creme fraiche, gruyere cheese, salt and pepper.
  • Scatter the onion, mushrooms and veal mixture into the base of the cooled pastry case and carefully pour in the egg mixture.
  • Bake for about 18-20 minutes, until the mixture has set and the top is golden.

Nutrition

Serving: 200g | Calories: 383kcal (19%) | Carbohydrates: 18g (6%) | Protein: 20g (40%) | Fat: 24g (37%) | Saturated Fat: 12g (75%) | Cholesterol: 135mg (45%) | Sodium: 604mg (26%) | Potassium: 192mg (5%) | Sugar: 1g (1%) | Vitamin A: 625IU (13%) | Vitamin C: 0.7mg (1%) | Calcium: 461mg (46%) | Iron: 1.7mg (9%)

Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

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2 Comments

  • Reply
    Byron Thomas
    July 3, 2015 at 5:41 pm

    Looks delicious!

    • Reply
      Razena
      July 3, 2015 at 5:54 pm

      You are too kind 🙂 Thanks for commenting.

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