Salzburger smoked bacon tart
(from Elyce123’s recipe box)
Source: delicious. February 2005
Prep time: 60 minutes
Cook time: 45 minutes
Serves 6 people
Categories: February
Ingredients
- 250g strong plain flour, plus extra for dusting
- 100g wholemeal flour
- 1 tsp instant or easy-blend yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tsp caraway seeds
- 75ml soured cream or crème fraîche
- 10g butter
- 1 tbsp vegetable oil
- 1kg onions, finely sliced
- 1 medium egg, lightly beaten
- 200g smoked streaky bacon rashers
Directions
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Stir the flours together in a large bowl, add the yeast, sugar, salt and caraway seeds. Mix together. Make a well in the centre and add a generous tablespoon of the soured cream, then 125ml tepid water. Gradually mix with a wooden spoon, drawing the flour into the well, until you have a soft, but not too sticky dough. Add more water if necessary. Knead on a lightly floured surface for a couple of minutes until smooth, then return to the bowl and cover with a cloth. Leave in a warm place for 1 hour, or until doubled in size.
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Meanwhile, heat the butter and oil in a large frying pan over a low heat. Add the onions and sweat for 15-20 minutes until softened but not coloured – add a little water to the pan if they start to brown. Remove from the heat, cool slightly, then mix in the egg and remaining soured cream. Season to taste.
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Lightly grease a 37 × 29cm large baking tray. Tip the dough out onto a surface lightly dusted with flour. Roll out to a thickness of 5mm and put onto the baking tray, pressing out to the corners to fit. Brush lightly with a little water, spread the onion mixture all over, then arrange the bacon on top. Bake for 30-40 minutes in the middle of the oven, or until the base is crisp and the topping is golden.