for 4 people

Dough

250 g	brown flour
½ tsp	salt
80 g	butter, cut into pieces, cold
1 dl	water

Filling

160 g	diced bacon
3	onions, cut into thin rings

Sauce

2 ½ dl	full cream
1	egg
100 g	Manchego, coarsely grated
1 tbsp	preserved green peppercorns, drained, roughly chopped
¼ tsp	salt
500 g	figs, cut into slices approx. 1 cm thick

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.

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