For the dough:

All ingredients should be at room temperature.

Place all the dough ingredients in a bowl and knead them briefly to form a ball. The dough doesn’t require much kneading time.

Divide the dough it into two pieces and flatten them in your palms to form discs.

Wrap them in kitchen plastic wrap and leave them in the refrigerator for 15 minutes.

Roll out the tart dough to the desired size with a rolling pin and place it in two buttered tart pans with a diameter of 22 centimeters each. Make sure to cover the sides of the pan.

Trim any excess from the edges. Leave them in the refrigerator until you prepare the filling. The cooler the dough the crispier the pie.

For the Filling

Finely chop the bacon, place it in a non-stick pan, and sauté until it browns for 3-4 minutes.

Add the butter, onion, and garlic. Sauté for 3 minutes and add the sliced mushrooms. Season with salt and pepper.

If you want it spicy, add the hot pepper at this stage. Let the mushrooms absorb their juices for a few minutes.

Remove from heat and let it cool.

Place the cheeses on the chilled tart, then add the mushroom-bacon filling.

In a bowl, whisk the eggs and cream with a wire whisk. Season with salt and pepper and pour the mixture slowly over the tart to cover the ingredients.

Garnish the tart with the cherry tomatoes and bell pepper.

Bake in a preheated convection oven at 170ºC for about 35-40 minutes until the tart browns. Leave out of oven untouched for 10 minutes to set.