Preparation
Roll out the shortcrust pastry on a buttered baking sheet.
Prick the pastry with a fork and top with bacon, then pour over the beaten egg mixed with cream.
Preheat the oven to 250°C and bake for 10 to 12 min.
Tips !
- The pastry should stay light in color—if it browns too much, the tart will be too dry.
- This dish is perfect as a starter with a salad, or at aperitif time with a glass of white wine from Cheyres, since the recipe hails from the Broye region of Fribourg.
For 4 people
Preparation : 40 min
Cooking: 12 min
Ingredients and products
- 1 shortcrust pastry
- 100 g smoked bacon, diced
- 1 egg
- 9 tbsp cream
- A pinch of salt
