Carbonara Tart

Give it a try—you’re in for a delicious surprise!

For the tart:

• 250 g all-purpose flour
• 60 ml water
• 100 g butter cold and cubed
• 1 pinch of salt
• 1 medium egg
• 1 egg yolk diluted with a little milk, for brushing

For the filling:

• 2 tbsp olive oil
• 300 g smoked bacon diced
• 300 g white mushrooms quartered
• 2 tbsp fresh parsley chopped
• 1 tsp sweet paprika
• 2 tbsp chives chopped
• 200 ml whole milk
• 150 ml heavy cream
• 2 medium eggs
• 50 g grated Parmesan cheese
• salt
• pepper

For the dough:

• In a large bowl, combine the flour, salt, and butter. Wearing disposable gloves, start rubbing the butter into the flour between your fingers until the mixture resembles breadcrumbs.
• Add the egg and knead until a smooth dough forms.
• Shape the dough into a disc, wrap it in cling film, and refrigerate for 1 hour.
• Preheat the oven to 160° C/320° F, on convection mode.
• Place two sheets of parchment paper on your work surface, sprinkle with a little flour, and roll out the dough between them with a rolling pin. If the dough sticks, sprinkle with a bit more flour.
• Butter and flour a 25 cm (10 inch) round tart pan with a removable base. Press the dough into the pan, making sure it adheres to the bottom and sides. Trim any excess dough with a knife.
• Prick the bottom of the pastry all over with a fork, cover with a sheet of parchment paper, and fill it with rice or beans to weigh it down and prevent the pastry from puffing up while baking.
• Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until golden brown.

For the filling:

• Heat a deep skillet over medium to high heat, add 1 tablespoon of olive oil and the bacon, and sauté for 2 minutes on each side until nicely colored.
• Add the mushrooms, stir, and sauté for another 2-3 minutes. Then, remove the skillet from the heat, add the parsley, paprika, and chives, mix well, and spread the mixture evenly over the tart base.
• In a bowl, combine the milk, heavy cream, eggs, and Parmesan cheese, seasoning with salt and pepper. Whisk well until the mixture is smooth, then pour it over the tart.
• For the tart:
• Transfer the tart to the oven, carefully pour the mixture over the top, and bake for 1.5 hours, until golden brown.
• Remove the carbonara tart from the oven, let it cool slightly, cut into pieces, and serve.