Vegetable tart

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 75 ml water, ice cold
• some salt
• 20 g butter
• 150g bacon
• 500 g leek
• 1 bell pepper(s), yellow
• 80 g tomatoes, dried, preserved in oil
• 1 bunch of parsley
• Salt
• pepper
• 200 ml cream
• 3 eggs
• 100 g cheese, grated
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Make a shortcrust pastry from flour, butter, salt, and water, and chill overnight. Knead the dough thoroughly again and place it in a greased tart or springform pan, pulling up the edges. Prick the dough several times and chill. Cut the bacon, peppers, and tomatoes into strips, and the leek into thin slices. Chop the parsley. Fry the bacon in butter, add the vegetables, cook for 5 minutes, season, and let cool slightly. For the topping, whisk the cream and eggs with the seasoning. Place the vegetables in the pan, pour the topping evenly over them, and bake at 200 degrees Celsius for 35 minutes + residual heat. After 25 minutes, sprinkle the cheese evenly around the edges and finish baking.