Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Sauce
Utensils
One flan tin (approx. 30 cm in diameter)
How it's done
Dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Shape
Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.
Filling
Without adding any oil, fry the diced bacon in a non-stick frying pan for approx. 3 mins. Add the onions, fry for approx. 5 mins., stirring occasionally, allow to cool slightly, spread on top of the dough.
Sauce
Whisk the cream and egg in a bowl. Add the cheese and peppercorns, season with salt, mix. Pour the sauce over the filling. Arrange the figs on top.
Bake
Approx. 45 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin.
| Serve with: | Leaf salad |
|---|
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