(*) Honeycomb tray of 28 to 30 cm ø, enough for 6 to 8 people Stir the curd and salt. Sift the flour into a large enough bowl. Add the curd cheese. Add the butter in pieces. Meanwhile, work the ingredients with a kitchen knife, i.e. cut until everything is “crumbly” together. Now quickly knead into a dough. Leave to cool for at least half an hour.
Remove the peel from the potatoes and cut them into small cubes. Cut the bacon slices into strips.
In a frying pan, fry the bacon in its own fat until crispy. Lift out.
Add the clarified butter to the bacon fat form. Add the potatoes and roast for ten minutes.
In the meantime, peel the onions, halve them and cut them into thin strips. Add to the potatoes, season with salt and pepper and roast for another five minutes. Cool slightly.
Roll out the curd dough on a little flour to a rectangle about 1 cm thick. Fold the outer quarter of each piece of dough towards the center, then fold one half of the dough over the other. Press the dough slightly smooth with the rolling pin and roll out and fold again in the same way. Chill briefly if necessary.
Roll out the dough into a rondelle and spread it on the baking tray. Prick the bottom regularly with a fork. Leave to cool for ten minutes.
In a large baking bowl, mix the crème fraîche, Gruyère and egg yolks. Cut the chives into the mixture with scissors.
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