| Countess Black Shallot Cake and Bacon RecipeIngredients225 g of pasta brisée500 g of shallots100 g of smoked bacon in cubes25 g of butter75 g of emmenthal4 tablespoons of cream4 eggs Preparation Roll out the dough and use it to line a baking sheet with a diameter of 25 cm. Keep it in the freezer for 10 minutes or in the refrigerator for 30 minutes. To peel the shallots, blanch them and leave them to rest for 1 minute. Dry them well. This way the skin will be removed very easily. Cut the shallots into segments. Preheat the oven to 200°C. Melt the butter in a frying pan and brown the shallots over a low heat for 10-15 minutes. Add the bacon cubes and cook for 5 minutes. In the meantime, remove the baking tray with the dough from the refrigerator, cover the bottom with baking paper and cover with dried legumes. Bake for five minutes. Grate the cheese. Remove the legumes and paper from the bottom of the dough. Spread the bacon and shallots on top and sprinkle with the cheese. Beat the eggs with the cream and spread it all over the cake. Bake at half height and cook for 20-25 minutes until the surface of the cake is golden. Let it cool and serve. |
