Bacon and Banana Tart

Remove the fat from the bacon and cut it into strips

Transfer to a large bowl, cover with water, seal with plastic wrap, and refrigerate for 12 hours, changing the water three times during that time

Drain, rinse under cold running water, and drain again

Transfer to a large pot, cover with 3 liters of water, and cook over high heat until tender (about 50 minutes)

Drain and reserve

Prepare the dough: in a large bowl, combine all ingredients except for the water

Mix with your fingertips until you get a crumbly texture

Add the water and knead lightly with your hands

Form a ball with the dough

Wrap in plastic wrap and refrigerate

Prepare the filling: in a large pot, heat 3 tablespoons of butter and 2 tablespoons of egg yolk over medium heat

Add the onion and cook, stirring occasionally, until tender (about 10 minutes)

Add the bacon and beaten egg with flour and mix

Transfer to a large bowl and reserve

In the same pot, heat the remaining butter and egg yolk over medium heat

Add the banana and fry until golden brown (about 3 minutes)

Drain on paper towels and reserve

Preheat the oven to 180°C (medium)

Using a rolling pin, roll out the dough on the bottom of a 20cm diameter cake pan

With a knife, trim the edges and place the dough in the pan

Form small rolls with some of the dough (reserve the rest for topping)

Press them, one by one, into the side of the pan until it is covered

Trim the edges

Cover the filling with half of the banana, then add the bacon mixture, and top with the remaining banana

Open the remaining dough and cover the filling

Press the edges firmly with your fingers

Brush with egg yolk

Bake in a preheated oven at 180°C until golden brown (about 40 minutes)

Remove from pan and serve immediately

546 calories per slice

Obs.: If you want, make the tart the night before and reheat it in the oven before serving.