Prep. Time: 15′ Cooking Time: 40′ Yields 2 tarts
Ingredients:
- For the dough:
- 500g all-purpose flour
- 250g butter, at room temperature
- 200g yogurt, at room temperature
- 1 egg, at room temperature
- 1 tsp salt
- For the filling:
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 300g fresh mushrooms
- 1 hot pepper (optional)
- 8 slices bacon, finely chopped
- A pinch of thyme
- 250g grated Gruyere cheese
- 250g ricotta cheese
- 4 large eggs
- 500g heavy cream
- Salt
- Freshly ground pepper, cayenne pepper
- 10 cherry tomatoes, cut in half
- 1 green bell pepper, cut into thin strips
Instructions:
For the dough:
- All ingredients should be at room temperature.
- Place all the dough ingredients in a bowl and knead them briefly to form a ball. The dough doesn’t require much kneading time.
- Divide the dough it into two pieces and flatten them in your palms to form discs.
- Wrap them in kitchen plastic wrap and leave them in the refrigerator for 15 minutes.
- Roll out the tart dough to the desired size with a rolling pin and place it in two buttered tart pans with a diameter of 22 centimeters each. Make sure to cover the sides of the pan.
- Trim any excess from the edges. Leave them in the refrigerator until you prepare the filling. The cooler the dough the crispier the pie.
For the Filling
- Finely chop the bacon, place it in a non-stick pan, and sauté until it browns for 3-4 minutes.
- Add the butter, onion, and garlic. Sauté for 3 minutes and add the sliced mushrooms. Season with salt and pepper.
- If you want it spicy, add the hot pepper at this stage. Let the mushrooms absorb their juices for a few minutes.
- Remove from heat and let it cool.
- Place the cheeses on the chilled tart, then add the mushroom-bacon filling.
- In a bowl, whisk the eggs and cream with a wire whisk. Season with salt and pepper and pour the mixture slowly over the tart to cover the ingredients.
- Garnish the tart with the cherry tomatoes and bell pepper.
- Bake in a preheated convection oven at 170ºC for about 35-40 minutes until the tart browns. Leave out of oven untouched for 10 minutes to set.
- Enjoy!
Source: Argiro Barbarigou
