Ingredients
- Flaky Butter Crust, recipe follows
- 6 ounces thick cut bacon, reduce narrow strips (or “lardons”)
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground white-colored pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere or Swiss
- Simple Salad, recipe follows
- Flaky Butter Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, chilled and reduce pieces
- one to two tablespoons cold water, or even more when needed
- Simple Salad:
- 1/4 cup balsamic vinegar
- 2 teaspoons brownish sugar, optional
- 1 tablespoon chopped garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup essential olive oil
- Mesclun salad mix or favorite vegetables, for accompaniment
Directions
On the gently floured surface, unveil the dough for an 11-inch circle. Squeeze into a 9-inch fluted tart pan having a removable bottom and trim the perimeters. (Alternatively, a 9-inch cake pan may be used.) Refrigerate not less than half an hour.
Preheat the oven to 375 levels F.
Line the pastry with parchment paper and fill with cake weights or peas. Bake before the crust is placed, 12 to 14 minutes. Take away the paper and weights and bake until golden brown, eight to ten minutes. Remove in the oven and awesome on the wire rack. Leave the oven on.
Inside a medium skillet, prepare the bacon until crisp and also the fat is made, about a few minutes. Remove having a slotted spoon and drain in writing towels. Discard body fat or reserve for an additional use.
Arrange the bacon evenly over the foot of the baked crust.
Inside a large bowl, beat the eggs, yolks, and half and half. Add some remaining ingredients and whisk to mix. Pour in to the prepared crust and bake before the custard is golden, puffed, and hang but still slightly wiggly within the center, 30 to 35 minutes.
Remove in the oven and let awesome on the wire rack for fifteen minutes before serving. Serve with Simple Salad.
Flaky Butter Crust:
To help make the dough inside a mixer. combine the flour, salt, and butter within the processor and process before the mixture resembles coarse crumbs, about ten seconds. Using the machine running, add some cold water with the feed tube and pulse rapidly five to six occasions, or before the dough all comes together and begins to pull from the sides from the container. Gather the dough right into a ball, flatten it right into a disk, and wrap in plastic wrap. Refrigerate not less than one hour.
To help make the dough by hands, combine the flour, salt, and butter inside a medium bowl, and blend having a pastry blender or perhaps your fingertips before the mixture resembles coarse crumbs. Add some water 1 tablespoon at any given time and blend before the dough all comes together and is not dry, fostering to not overmix. Form right into a disk, wrap in plastic wrap. and refrigerate not less than one hour.
Unveil the dough on the gently floured surface based on the recipe, fit it in to the pan, and permit to relax again within the refrigerator before baking.
Yield: one 9-inch tart or cake crust
Simple Salad:
Beat the vinegar inside a bowl using the sugar, garlic clove, pepper and salt until salt and sugar dissolves. Then beat within the oil by tiny droplets, whisking constantly. (Or place all of the ingredients inside a screw-top jar and shake to mix.) Taste and adjust the seasonings.
Toss a couple of tablespoons the dressing using the salad mix and serve immediately.
Otherwise using dressing immediately, cover and refrigerate, whisking or trembling again before use.