Woe to Parsley, Goat Cheese and Bacon

5 from 3 votes
Prep Time 30 minutes
Cook Time 45 minutes
Rest Time 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 400 g Wheat flour type 550
  • 15 g Yeast, fresh
  • 175 ml Milk
  • 1 Pr Sugar
  • 65 g Butter
  • 40 g Lard
  • 1 Pc. Egg (L)
  • 1 tsp, st. Salt


  • 200 g Sour cream
  • 100 g Goat cheese from the roll
  • 100 g Bacon cubes
  • 4 tbsp Parsley, frizzy, fresh
  • 1 Pr Nutmeg
  • 1 Pr Salt
  • Pepper
  • 50 g Pistachio nuts, roasted and chopped


  • Prepare the yeast dough. See yeast dough _ The amount is enough for 2 contractions.
  • Chop the parsley and mix with the sour cream. Add a little salt, nutmeg and pepper each.
  • Prepare baking pan (28 round shape)
  • Roll out the dough on a floured surface. Place in the baking pan and form a rim. Let rest for 30 minutes. Preheat the oven to 200 degrees.
  • Prick the dough that has risen in the mold several times with a fork. Then apply the sour cream / parsley mixture. Spread the bacon cubes on top. Crumble the goat cheese and put it on top as well.
  • Bake at 200 degrees for 20 minutes. Take out of the oven. Spread the pistachio nuts on top.
  • With the second half of the dough either make another woe - possibly with a different topping. Or freeze the dough and use it later.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Woe to Porcini Mushrooms, Morels and Diced Bacon

Asparagus Quiche