We owe the origin of this tart to the peasant class. After baking bread, to avoid wasting leftover dough, peasants had the idea of baking it into thin tarts topped with curdled milk. Since then, the recipe has evolved.
Prepare the dough. In a mixing bowl, place the flour, yeast, powdered milk, sugar, butter, salt, and warm water. Knead for 5 minutes, then cover with a damp cloth and let the dough rise until it doubles in size.
Punch down the dough, then roll it out on a floured work surface to form a large rectangle. Place the rectangle of dough on parchment paper.
Prepare the filling. Spread the fresh cheese on the dough. Distribute the sliced onion and bacon. Sprinkle a bit of sea salt and pepper. Bake in a preheated oven at 200°C for 20 minutes.
To finish, once the portions are served, sprinkle with chopped chives and accompany with a salad.
0 servings
2
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