Bacon and tomato tart

Ingredients for 1 servings:

• 150 g spelt flour type 1050
• 70 g butter, cold
• 50 ml mineral water
• ½ tsp sea salt
• 12 slice(s) Bacon, thinly sliced
• 400 g cherry tomatoes
• 1 onion(s), red
• 250 g mascarpone
• 50 ml milk
• 3 eggs
• 20 g cornstarch
• 1 tsp sea salt
• 1 tsp spice(s)
• ½ tsp smoked paprika powder
• 1 handful of Parmesan
• 2 tbsp soybeans, roasted
• 1 tsp, heaped herb mixture, Mediterranean, e.g. “Hierbas de la Vida” by Georgs

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

For the dough, combine the flour, cut-in butter, water, and salt in a food processor until a dough forms. Then wrap in cling film and refrigerate for at least 30 minutes. Preheat the oven to 180 degrees Celsius. For the topping, first fry four bacon slices on a plate in a microwave for two minutes and thirty seconds at 800 watts until crispy, then place them on a paper towel to remove any excess fat. Peel the onion and slice into rings using a mandoline on the thinnest setting. Halve the tomatoes and set aside with the onion rings. For the cream, combine the mascarpone, milk, eggs, cornstarch, smoked paprika, salt, and pepper in a food processor. Remove the dough from the refrigerator, roll it out thinly, and line the bottom of a 26cm springform pan. Use the remaining dough to form a rim about three centimeters high. Use a fork to poke several air holes into the dough. To assemble the topping, first place the thin onion rings on the bottom of the dough. Arrange eight bacon slices in a cross pattern on top of the onions. Fill the gaps evenly with the tomato halves, cut sides facing up. Carefully pour in the mascarpone cream, making sure the tomatoes stay in place as much as possible. Break the remaining four bacon slices into small pieces with your hand and spread them evenly over the surface. Place the tart dish in the oven and bake for 40 minutes at 180 degrees Celsius. The surface should now be nicely browned. Remove the tart dish from the oven and spread the grated Parmesan cheese over the surface, add the Mediterranean herbs, and the toasted soy kernels. Return the tart dish to the oven for about another five minutes. The tart tastes best served lukewarm.