Skill level

Average: 3.7 (7 votes)



  • 10 g (½ oz) dry yeast
  • 100 ml (3½ fl oz) warm water
  • 200 g (7 oz) unbleached plain (all-purpose) flour
  • 100 g (3½ oz) unsalted butter, at room temperature
  • 1 tsp salt


  • 50 g (2 oz) unsalted butter
  • 600 g (1 lb 5 oz) onions, finely sliced
  • 1 tbsp virgin olive oil
  • 150 g (5 oz) bacon, cut into strips
  • 4 organic eggs
  • 300 ml (10 fl oz) cream
  • 100 g (3½ oz) grated Gruyère cheese
  • 1 tsp sea salt
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 30 minutes

For the pastry, combine the yeast and water and set aside. Put the flour, butter and salt in a bowl and rub the butter into the flour with your fingertips. Add the yeast and water and mix until it forms a dough (if it seems too dry, you may need to add a little more water). Knead the dough until smooth and shiny. (Alternatively, you can make the dough in a food processor.) Let the dough rest for about 30 minutes (it should rise just a little).

Preheat the oven to 220°C (430°F). For the filling, heat the butter in a saucepan and cook the onions for about 10 minutes on medium heat, until soft and sweet. Remove them to a plate. Add the oil and bacon to the pan and cook until the bacon starts to become brown and crisp (be careful not to burn it). Drain on paper towel.

Butter an ovenproof pie dish (around 25–30 cm/10–12 in diameter). Roll out the pastry and press it into the dish, trimming off any excess.

Beat the eggs and cream in a mixing bowl then add the cheese, salt, a grinding of pepper, and the onions. Pour the mixture into the pastry base and scatter the bacon on top. Cook on the bottom shelf of the oven for 30 to 40 minutes, or until golden brown. 


Recipe from Winter in the Alps by Manuela Darling-Gansser with photographs by Simon Griffiths. Published by Hardie Grant Books.