Chop all ingredients with a large kitchen knife and then knead with your hands until smooth. Arrange a ball and refrigerate for one hour. Finally, on a lightly floured surface, roll out every two to three millimeters thick. Fold again and roll out again.
Repeat this process twice. Line a tart pan with the dough.
Filling:
Sauté bacon and onions in a frying pan until light brown. Remove from the heat and stir in the eggs and frâiche.
Pour this quantity on the dough and bake on the bottom of the oven at 200 degrees Celsius degrees for 20 minutes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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