Onion Bacon Pie is the "French answer" to Italian pizza. You can taste it in the Alsace region or easily prepare it at home. The recipe is very simple, the result is wonderful. See the step by step recipe and taste this delicious pie.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Onions / Flour / Yeast
Dish: Baking / Pies
- Wheat flour - 350 grams
- Warm water - 200 Milliliters
- Fresh yeast - 8 grams
- Sugar - 0.5 Teaspoons
- Vegetable oil (olive) - 3 teaspoons (1 tablespoon - in the dough, 2 tablespoons - for frying)
- Cream-fresh - 200 Grams (or sour cream)
- Egg - 1 Piece
- Grated cheese - 75 grams (50 grams - in the filling, 25 grams - for sprinkling on top)
- Smoked Bacon - 100 Grams
- Onion - 1 Piece (preferably red)
- Nutmeg - 1 Pinch
- Salt - 1 Pinch
- Ground black pepper - 1 pinch
- Dry Provencal Herbs - 0.5 Teaspoons
How to make Onion Bacon Pie
Prepare your ingredients.
Dissolve salt, sugar, yeast in warm water, pour in 1 tablespoon of olive oil.
Add sifted flour. Knead the dough, knead with your hands for at least 5-7 minutes.
Lubricate the container with vegetable oil, lay out the dough, cover with foil, leave to rise for about 1.5 hours. During the proofing process, do the stretch and fold method.
The dough should approximately double in volume.
While the dough is rising, prepare the filling, grate 50 grams of cheese.
Add crème fraîche or sour cream, a pinch of nutmeg to the cheese.
Beat in one egg, stir.
Add a mixture of dry aromatic herbs to the filling, stir.
Cut the bacon into small pieces.
Slice the onion into quarter-rings.
First, fry the bacon in vegetable oil, then add the onions to the pan and fry with the bacon for a few more minutes.
Roll out the dough thinly into a layer, place on a baking sheet, on a baking sheet.
Apply the prepared filling to the dough.
Put the fried onions and bacon on the filling, sprinkle with the rest of the grated cheese, drizzle with olive oil.
Bake the pie in the oven for 20-25 minutes at 180-200 degrees. It turned out to be a very tasty and aromatic cake, bon appetit!