Veal bacon and gruyere tart
This savory breakfast tart featues smoky milk-fed veal bacon, tangy crème fraiche and nutty gruyere cheese.
Recipe PDF
Ingredients
- 375 grams shortcrust pastry
- 10 ml olive oil approximately 2 teaspoons
- ½ 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: 200gCalories: 383kcalCarbohydrates: 18gProtein: 20gFat: 24gSaturated Fat: 12gCholesterol: 135mgSodium: 604mgPotassium: 192mgSugar: 1gVitamin A: 625IUVitamin C: 0.7mgCalcium: 461mgIron: 1.7mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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