Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (115g) Unsalted butter, cubed and chilled
  • 0.5 tsp Fine sea salt
  • 4 tbsp Ice-cold water
  • 6 oz (170g) Thick-cut bacon, cut into lardons
  • 1 large Shallot, finely minced
  • 1 cup (100g) Gruyère cheese, freshly grated
  • 3 large Eggs
  • 2 large egg yolks
  • 1.5 cups (350ml) Heavy cream
  • 0.25 tsp Ground nutmeg
  • 0.25 tsp Cayenne pepper
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Pulse flour, salt, and chilled butter until it resembles coarse crumbs. Gradually add ice water until the dough just holds. Wrap and chill for 30 minutes.
  2. Roll dough to 1/8-inch thickness, fit into a 9-inch tart pan, and freeze for 15 minutes. Blind-bake at 375°F (190°C) with weights for 15 minutes. Remove weights, brush with egg white, and bake for 5 more minutes until the base is set.
  3. In a skillet over medium heat, cook bacon lardons until fat has rendered and edges are crispy. Remove bacon with a slotted spoon. In the remaining fat, sauté minced shallots for 3 minutes until translucent. Drain excess grease.
  4. In a large bowl, gently whisk the 3 eggs, 2 yolks, and heavy cream. Stir in the nutmeg, cayenne, salt, and black pepper, taking care not to incorporate too much air.
  5. Scatter the crispy bacon and half of the Gruyère over the bottom of the warm, par-baked crust. Pour the custard over the fillings and top with remaining cheese.
  6. Bake until the custard is just set and the top is golden brown, usually 30-35 minutes. Let rest before slicing.