John Myers
Ingredients for 1 servings:
- 100 g spelt flour
- 60 g wheat flour
- 3 tbsp water
- 100 g margarine
- 350 g sweet potatoes
- 2 carrots
- 200 g bacon
- 4 eggs
- 200 g whipped cream
- 50 g milk
- Parmesan, freshly grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Make a dough from the flour, water, and margarine. Wrap the dough in plastic wrap and refrigerate for 1 hour. In the meantime, peel the sweet potatoes and root vegetables and cut them into cubes or strips. Then fry the bacon in a pan for 3-4 minutes (toasted aroma). Then add the sweet potato cubes and carrots and sauté with the bacon in the pan with the lid on for 16-17 minutes, stirring every 3-4 minutes. Then let cool. Preheat the oven to 200°C (top/bottom heat). Remove the dough from the refrigerator and roll it out on a sheet of baking paper. The dough should be rolled out far enough so that you can then use the baking paper to lift it over the 26cm or 28cm springform pan and carefully place it in place. This saves you the trouble of greasing the pan and makes cleaning much easier later. The dough now covers the bottom and sides of the pan. Whisk together the cream, milk, and eggs and pour into the pan with the bacon, carrots, and sweet potatoes. Pour the mixture into the pan on top of the dough. Spread the sweet potatoes and carrots with the bacon on top. It will look runny, but don’t worry! It will thicken in the oven thanks to the eggs. Now, if you like, sprinkle freshly grated Parmesan cheese on top of the filling. Place in the hot oven (middle rack) for about 30 minutes. Then remove from the oven and remove the ring from the springform pan. Pull the baking paper down and cut into slices with a sharp knife.
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