Cut the bacon into fine strips and fry them leisurely in a pan without adding any more fat. Cool down.
Rinse the tomatoes and cut them into eighths (smaller tomatoes only in quarters).
Roll out the cake dough to a thickness of about three mm and spread it on a medium baking tray. Prick the bottom regularly with a fork.
Spread the roasted bacon strips evenly on the dough. Arrange the tomatoes like apple wedges on the pastry base.
For the glaze, mix the cream, eggs and Parmesan or Sbrinz cheese. Season with salt, pepper and thyme. Pour the glaze between the tomatoes and bake the pancake on the spot in the oven heated to 220°C on the lowest shelf for about forty minutes.
If the glaze darkens too quickly, cover with aluminum foil.
Rest for five to ten minutes before slicing.
Tip: Instead of thyme, you can use fresh basil or oregano. The bacon can be replaced with strips of ham.
Our tip: Use bacon with a subtle smoky note!
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