Sweet Potato and Thyme Tart

1

In a medium bowl, whisk together the flour, salt, and baking powder

Melt the butter and mix with a fork until it forms a crumbly mixture

Gradually add in the ice-cold water, stirring with a spoon until a dough forms

2

Shape the dough into a ball and flatten between your hands to form a 15 cm disk

Wrap in plastic wrap and refrigerate for 15 minutes

3

In a large skillet, cook the bacon over high heat, stirring occasionally with a spoon until crispy

Reserve on paper towels

4

Add the fat from the skillet to the cebolla, garlic, thyme, sweet potato, and salt

Simmer over medium heat, stirring occasionally, until the sweet potato is tender

Remove from heat and let cool

5

Preheat the oven to 180°C

On a round baking sheet of 35 cm, roll out the dough to form a circle of 30 cm

Spread the cooked bacon over the dough and top with the filling, leaving a 5 cm border

Drape the border of the dough over the filling, leaving the center open

In the opening, pour in the mixture of heavy cream and lemon juice, egg, and olive oil

6

Brush the dough with the lightly beaten egg

Bake until golden brown

Transfer to a decorative plate and serve immediately.