The ingredients for this tart may seem strange, but they match so much and give a really impressive result!
Ingredients
For dough:- 325 gr flour
- 175 gr butter, in small pieces
- 1 egg
- 30 gr water cold
- 3 gr salt
- 3 gr sugar
- 5 baby potatoes
- 1 pear, cut into cubes
- 1 onion, cut into very small cubes
- 1 leek, cut into very thin slices
- 100 gr bacon, finely chopped
- 100 gr roquefort cheese
- Olive oil for sautéing
Instructions
For dough:- Add the flour, butter, salt and sugar to the bowl mixer with the feather.
- Add the egg and water and beat until a homogeneous dough is created.
- Cover the dough with a membrane and let it rest in the refrigerator for one hour before using it. (If needed, put it in the freezer for up to 3 months.)
- Place the dough between 2 sheets of baking paper and open it with the roller, starting from the center of the dough and pressing successively in all directions (up, down, right and left) until a round, uniform sheet about ½ cm thick (should be larger than the tart pan). - Alternatively we can open the dough into the tart pan with our fingers.
- Prepare the dough in a prepared tart pan, making sure it is touching all the points, bottom and side.
- Pass the roller over the pan to cut the dough that is left over its side walls.At this stage we can place the dough in the freezer for a few hours or keep it for at least 1 month.
- Cover the dough surface with baking paper and enough beans (to avoid bubbling when baking).
- Bake at 170ºC for about 15 minutes, remove it from the oven, remove the beans and bake for another 10 minutes until the dough is brown everywhere.
- Wash the potatoes well and boil until they are al dente.
- Then remove from the water, let it cool and cut into slices.
- Saute onion in pan with leek.
- Once they get color, add the potatoes, the pear and the bacon.
- Slow cook for 10 minutes and remove from the heat.
- Add the cheese cut into pieces and mix
- Fill the tart we have already prepared.
- Bake in a well preheated oven at 180 ° C for 30 minutes.