Kish with sea buckthorn and bacon recipe
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1 serving 250 g plain flour 125 g mano slo 1 egg 3 tbsp cold water 1 pinch of salt 6 shallots 150 g bacon 1 tbsp oil 100 g Emmentaler l 3 pcs. eggs 200 ml of cream 3 thyme sprigs 50 g gorgonzola salt ground pepper
Method of preparation
1 Put the flour, the diced cold butter, the egg, the thyme and the salt in a bowl. Using your hands, crush the ingredients into crumbs which will begin to come together into a smooth dough. If necessary, add water. Knead into a smooth dough, wrap in cling film and refrigerate for an hour.
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2 On a floured surface, roll out the chilled dough into a sheet about 3 mm thick and transfer to a baking tray. Use your fingers to press the dough into all the corners of the tin and cut off the excess dough. 3 Peel the shallots and cut them into circles (keep a couple to complete the circles). Cut the bacon into noodles. Heat the oil in a frying pan, add the bacon, fry a little, add the shallots and simmer until soft. Grate the cheese coarsely, whisk the eggs with the cream and thyme leaves, season with salt and pepper.
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4 Spread half of the Emmentaler on the crust, distribute the sea buckthorn and bacon mixture, pour over the eggs and cream, sprinkle with the rest of the Emmentaler and the crumbled Gorgonzola, and top with the sea buckthorn circles. Bake in an oven preheated to 180 °C for about 40 minutes.
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