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Luxembourgish Savory Tart
Sout Tert
A rustic and satisfying savory tart, often made with a simple crust and a rich filling of bacon, cheese, and eggs. It's a versatile dish that can be enjoyed as a light meal or appetizer.
ð§ ææ
- 250 g All-purpose flour(for the crust)
- 125 g Butter(cold, cubed, for the crust)
- 1 Egg yolk(for the crust)
- 2-3 tbsp Cold water(for the crust)
- 1 pinch Salt(for the crust)
- 200 g Bacon(diced)
- 1 medium Onion(finely chopped)
- 3 large Eggs
- 200 ml Milk
- 100 g Grated cheese(e.g., GruyÚre or Emmental)
- 1 pinch Black pepper(to taste)
- 1 pinch Nutmeg(freshly grated, optional)
ðšâð³ äœãæ¹
- 1
For the crust: In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and cold water, and mix until a dough forms. Wrap in plastic and chill for 30 minutes.
- 2
Preheat oven to 190°C (375°F). Grease a 23cm (9-inch) tart pan.
- 3
Roll out the dough and line the tart pan. Prick the base with a fork.
- 4
Blind bake the crust for 15 minutes. Remove from oven and set aside.
- 5
While the crust is baking, cook the diced bacon in a pan until crisp. Remove bacon and set aside, leaving the rendered fat in the pan. Sauté the chopped onion in the bacon fat until softened.
- 6
In a bowl, whisk together the eggs, milk, grated cheese, salt, pepper, and nutmeg (if using).
- 7
Spread the sautéed onions and cooked bacon evenly over the pre-baked tart crust. Pour the egg and milk mixture over the top.
- 8
Bake for 25-30 minutes, or until the filling is set and golden brown. Let cool slightly before serving.
ð¡ ããã®ã³ã
- âUsing a mix of cheeses can add more depth of flavor.
- âBlind baking the crust prevents it from becoming soggy.
- âEnsure the bacon is cooked until crisp for texture.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add sautéed mushrooms or leeks to the filling.
- Use a different type of cheese, such as Emmental or a local Luxembourgish cheese.