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Categories:
flour bacon eggs heavy cream coarse salt freshly ground pepper flour coarse salt chives cold unsalted butter egg water
Viewed: 30 - Published at: 8 years agoIngredients
- All-purpose flour, for dusting
- Tart Dough (recipe follows)
- 10 ounces slab bacon, cut into 3/4 x 1/4 x 1/4-inch strips
- 3 large eggs
- 2 cups heavy cream
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 cup coarsely chopped chives, rosemary, or thyme (optional)
- 9 tablespoons (1 1/8 sticks) cold unsalted butter, cut into small pieces
- 1 large egg plus 1 large egg yolk, beaten
- 3 tablespoons ice water
Method
- On a lightly floured work surface, roll out the dough to 1/4 inch thick.
- Cut out a 13-inch circle from the dough.
- Press the dough circle onto the bottom and up the sides of an 11-inch tart pan with a removable bottom; trim the dough flush with the top edge of the pan.
- Prick the bottom all over with a fork.
- Transfer to a rimmed baking sheet.
- Freeze until firm, about 30 minutes.
- Preheat the oven to 400F.
- Line the tart shell with parchment paper, and fill with pie weights or dried beans.
- Bake until the dough starts to feel firm on the edges, about 20 minutes.
- Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes.
- Let cool completely on a wire rack.
- Leave the oven on.
- Cook the bacon in a large skillet over medium heat until browned, about 10 minutes.
- Transfer with a slotted spoon to paper towels to drain.
- Whisk the eggs, cream, salt, and pepper in a medium bowl.
- Pour the mixture into the tart shell, and scatter the bacon strips on top.
- Bake until puffed and pale golden brown, about 30 minutes.
- Let cool at least 30 minutes before serving.
- Process the flour, salt, and herbs (if using) in a food processor until combined.
- Add the butter, and process just until the mixture resembles coarse meal.
- Whisk together the egg mixture and the water in a small bowl.
- With the processor running, pour in the egg mixture; process until the dough starts to come together.
- Shape the dough into a disk.
- Wrap in plastic wrap, and refrigerate at least 30 minutes.
