- 7 oz. (200g) fresh puff pastry dough*
- 21 oz. (600g) onions
- 3.5 oz. (100g) bacon
- 2 tbsp. butter + some more
- pepper, salt, nutmeg
- flour for dusting
- 2–3 tbsp. breadcrumbs
- 3/4 cup (175ml) milk
- 1/2 cup (100g) heavy cream
- 4 eggs
- If you are using frozen puff pastry dough, let it defrost. Peel the onions and cut into halves and slice them. Cut the bacon into small cubes and fry in a medium sized pan with 2 tbsp butter. Add the onions and let cook for about 10 minutes until soft and glassy. Season with salt and pepper and set aside to cool.
- Grease a 14×5 inches (35x12cm) tart form with a loose bottom. If you don’t have a rectangular shaped form, you can use a round 9 inch (23cm) form instead. Roll out the dough slightly bigger than the form, place in the form and press it to the sides of the form and cut off overlapping dough. Sprinkle the bottom with breadcrumbs.
- Preheat the oven to 375°F (190°C). In am medium bowl mix the milk, heavy cream and eggs. Season with salt, pepper and nutmeg. Spread the onion-bacon mix on the dough and cover with the egg-milk mix. Bake in the oven on the lowest shelf for 30-35 minutes. Serve hot.
- * you can use puff pastry dough from the supermarket (better use the fresh one than the frozen one), but you can also make it yourself – it’s not very difficult, just a bit time consuming.
- Serving Size: 4