Veal bacon and gruyere tart

Veal bacon and gruyere tart

Course: Brunch
Cuisine: South African
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 383kcal
Author: Razena Schroeder
This savory breakfast tart featues smoky milk-fed veal bacon, tangy crème fraiche and nutty gruyere cheese.
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  • 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


  • 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.


Serving: 200g | Calories: 383kcal | Carbohydrates: 18g | Protein: 20g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 604mg | Potassium: 192mg | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 0.7mg | Calcium: 461mg | Iron: 1.7mg