Tart “Plenty” (Open Pie with Bacon, Cheese and Onions)
by Editorial Staff
Hello, fellow cooks! Continue on the savory baking theme. 🙂 Today we have a tart, that is, an open pie, with a very rich and satisfying filling. As we love, it is self-sufficient: here you have a meat component, and two types of cheese, an egg, and two types of onions. The tart turns out oh-oh-very satisfying and delicious!
Ingredients
For filling:
- Bacon – 75 g
- Mascarpone cheese – 2 tbsp
- Grated hard cheese – 2/3 cup
- Bulb onions – 2 pcs.
- Green onions – to taste
- Eggs – 3 pcs.
- Salt (optional) – to taste
- Ground black pepper – to taste
For the dough:
- Flour – 2/3 cup
- Vegetable oil – 1/4 cup
- Milk – 1.5 tbsp
- Sugar – 1/2 teaspoon.
- Salt – 1/4 teaspoon.
Directions
- Cooking for 2-3 people. In a bowl, combine 2/3 cup flour, 1/2 teaspoon. sugar and 1/4 teaspoon. salt.
In another bowl, combine 1/4 cup vegetable oil with 1.5 tbsp milk and whisk.
Add the mixture of milk and butter to a bowl of dry ingredients, stir to make a pie dough. - Line the bottom and walls of the dish in which you will bake with the dough – I have a round shape with a diameter of 20 cm. You don’t need to grease the dish – there is a lot of oil in the dough.
- Take one egg, separate the white from the yolk. Spread the yolk over the dough in the form.
- Beat the protein a little with a fork until a light foam forms and also distribute over the dough base.
- Preheat the oven to 200 degrees and send the tart base there for 8 minutes or until the dough and egg set.
- In the meantime, get busy with the filling. Chop 75 grams of bacon (half a standard packet) according to your preferred method (I chop finely).
- Fry as hard as you like, I fry until crisps.
(Bacon can not fry – all depends on your taste Anyway, you can cook a cake not bacon, and with any meat or sausage can put in Tartu remnants of various meat products…)
If you are staying still in the original form and fried bacon, remove it from the pan and leave to cool.
- Remove the tart base from the oven and leave to cool too.
- Chop a couple of onions at random.
(You can also use any onion. In the original, the author uses leeks, but this time I replaced it with onions and green onions.) - Fry the onions until golden brown in bacon fat or vegetable oil. Remove the onion to a plate and let it cool too.
- Break 2 eggs into a bowl, add 2 tablespoons of mascarpone cheese and try to mix them smoothly.
- Add cooled bacon, 2/3 cup grated hard cheese (whatever you like) and sautéed onions to the mixture.
- Chop the green onions to taste and add to the mixture too. You can add salt if the salinity of the bacon and cheese is obviously not enough for you, and pepper.
- Place the resulting filling on the base of the tart and send the open pie with cheese, bacon and onions to the oven preheated to 200 degrees.
- The baking time of the tart depends on your oven. I have a pie with bacon, cheese and onions baked for half an hour and baked. But it happens that a crust has already formed from above and below, and inside the filling is still raw. Firstly, I check it not with a skewer, but by pressing on the middle of the filling with the edge of the scapula – this is less aesthetically pleasing than with a skewer, but more informative. Secondly, in this case, you can do in two ways: you can cover the tart with foil and put it to bake, or you can mix the filling right on the tart and also put it to bake – in this case, the filling will be baked for sure, and a crust will form on top again.
Bon appetit and don’t be afraid to experiment!
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