How to make it
7 steps. Take it one step at a time.
Mix the flour and salt
In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add ice-cold water one tablespoon
Add ice-cold water one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
30 minPreheat your oven
Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Prick the bottom with a fork, line with parchment paper and pie weights, and blind bake for 10-12 minutes.
12 minCook the diced bacon
While the crust bakes, cook the diced bacon in a skillet over medium heat until crisp. Remove bacon and discard all but 1 tablespoon of fat. Sauté the chopped onion in the remaining fat until translucent.
8 minWhisk together the eggs, heavy cream, milk, and ground nutmeg
In a medium bowl, whisk together the eggs, heavy cream, milk, and ground nutmeg. Season lightly with salt and pepper (keeping in mind the bacon is salty).
Spread the cooked bacon, onion, and shredded Gruyère cheese
Spread the cooked bacon, onion, and shredded Gruyère cheese over the bottom of the pre-baked crust. Pour the egg mixture over the top.
Bake at 375°F for 30-35 minutes, or
Bake at 375°F (190°C) for 30-35 minutes, or until the custard is set and the top is lightly golden brown. Let cool slightly before slicing.
35 min
A little kitchen wisdom
For the best results, blind bake the crust before adding the filling to ensure it stays crisp. Using high-quality smoked bacon or lardons makes a significant difference in flavor.
