Ingredients:

  • 1 1/2 cups (190g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (115g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) ice water, plus more if needed
  • 6 ounces (170g) bacon, diced
  • 1 medium yellow onion, finely chopped
  • 1 1/2 cups (360ml) heavy cream
  • 4 large eggs
  • 1/4 teaspoon (1.5g) freshly ground black pepper
  • 1/4 teaspoon (1.5g) ground nutmeg
  • 1 cup (115g) Gruyère cheese, grated

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill.
  2. Blind Bake the Crust: Roll out the chilled dough and press it into the tart pan. Prick the bottom with a fork. Line with parchment paper or foil, fill with pie weights, and bake until the edges are lightly golden. Remove the weights and bake until the bottom is set but not browned.
  3. Prepare the Filling: Cook the bacon until crispy. Drain excess fat, reserving about 1 tablespoon. Sauté the onion in the reserved bacon fat until softened.
  4. Make the Custard: In a large bowl, whisk together the cream, eggs, salt, pepper, and nutmeg.
  5. Assemble and Bake: Spread the bacon and onion evenly over the bottom of the pre-baked crust. Sprinkle with the Gruyère cheese. Pour the custard over the cheese. Bake until the custard is set and lightly golden brown. Cool slightly before serving.