Ingredients for the soil:
– 225 g flour
– pinch of salt
– 115 g cold butter, diced
– 165 ml crème fraîche
For the filling:
– 225 g smoked bacon strips
– 2 tbsp butter
– 3 small yellow onions, in rings
– 2 cloves of garlic, peeled and crushed
– 3 tbsp Belgian beer, such as Chimay (Traist beer)
– 225 g Munster cheese, in chunks the size of a walnut
– 180 ml crème Fraiche
– salt and freshly ground black pepper
1. For the dough: put the flour with the salt in a bowl, add the butter and rub with your fingers to the texture of granular flour. Put this mixture in the bowl of your food processor, which is equipped with a flat beater. Add the crème fraîche and pulse until the dough forms a ball. Stop immediately (do not mix for too long). You can also do this very well by hand.
2. Remove the dough from the bowl and beat it 10 to 12 times on a floured surface (this ensures that the dough does not rise too much during blind baking). Wrap the dough in cling film and put in the fridge for at least an hour.
3. Roll the dough out of a work surface dusted with flour, into a 3 mm thick piece. Cover a 25 cm greased cake pan with the dough, press well into the corners, remove excess dough. Prick holes all over the bottom with a fork and put in the fridge for 15 minutes.
4. Preheat the oven to 180 ° C. Cover the inside of the cooled cake pan with baking paper and fill with blind baking (old beans or rice). Bake the bottom for 15 minutes. Remove the blind baking filling and the baking paper and bake for another 2 to 3 minutes, until the crust is no longer wet. (Press the dough down with a metal spatula if it comes up a little).
For the filling:
5. Bake the bacon crispy in a frying pan, over medium heat. Discard the fat and set the bacon aside.
6. Put the onions and butter in the pan. Fry the onions for about 15 minutes on low heat until they are glassy and just turn golden brown. Add the garlic, fry for a few minutes and then add the beer, half the minster, and the crème fraîche. Simmer for 3 minutes. Season with salt and a lot of pepper.
7. Spread the bacon evenly over the pre-baked pie crust. Pour the beer-Munster mixture over the bacon and cover with the rest of the minster. Bake in 35-40 minutes until golden. Allow 10 minutes to cool and then carefully remove the cake from the tin. Serve warm or at room temperature.
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