Bacon tart with eggs

1. Preheat oven to 210°C (th. 7). Roll the dough into a rectangle on floured surface. Line with parchment paper the oven sheet. Arrange the dough and prick with a fork. Cover with parchment paper and sprinkle dried vegetables. Bake for 10 minutes.

2. Meanwhile, sautéed bacon in a skillet. Drain on paper towel and cut into strips. Wash, dry, thin out and mince parsley.

3. Remove the tart from the oven and remove the paper and dried vegetables. Break quail eggs in the tart shell and sprinkle with bacon. Lightly salt and pepper.

4. Bake again for 5 minutes, until the egg whites are cooked. Sprinkle with chopped parsley. Serve immediately.

Photo credit: Sucré Salé