Pastry Dough
2 cups all-purpose flour
3/4 cup cold butter
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon active dry yeast
1/2 teaspoon salt
Filling
1 cup heavy cream
1/3 cup butter, softened
500g finely chopped onion
4 slices of crispy bacon
2 beaten eggs
Salt and nutmeg to taste
Accessories
Tart pan with a removable bottom, 25cm in diameter
Cookie cutter with a leaf shape
Pastry Dough
2 cups all-purpose flour
3/4 cup cold butter
2 tablespoons milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon active dry yeast
1/2 teaspoon salt
Filling
1 cup heavy cream
1/3 cup butter, softened
500g finely chopped onion
4 slices of crispy bacon
2 beaten eggs
Salt and nutmeg to taste
Accessories
Tart pan with a removable bottom, 25cm in diameter
Cookie cutter with a leaf shape
Pastry Dough
Combine flour, yeast, and salt
Add butter and mix until a crumbly mixture forms
Add milk and mix until smooth
Preheat oven to high heat
Open the pastry dough on the bottom of the tart pan and reserve the excess
Line with aluminum foil and bake for 15 minutes
Remove foil and bake for an additional 20 minutes or until lightly browned. Reserve
Add grated Parmesan cheese to the remaining dough
Roll out the dough and cut into leaf shapes using a cookie cutter
Place in a lightly buttered tart pan and bake until lightly browned
Remove from oven and reserve
Filling
Sauté onions in butter until softened
Remove from heat and add egg, bacon, heavy cream, salt, and nutmeg
Spread over the baked pastry crust and bake for 30 minutes or until lightly browned
Remove from oven, demold, and decorate with leaf-shaped pastry dough.
