Four 6" round tart pans (Fat Daddio's PFT-62)
Rolling pin (Fat Daddio's RPS)
Silicone work mat (Fat Daddio's SM)
Cookie sheet (Fat Daddio's CS)
Cooling rack (Fat Daddio's CR)
1 1⁄4 cups all-purpose flour
1⁄2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into small cubes
1 to 2 Tbs. ice water
1⁄2 cup heavy cream
1⁄2 cup milk
1 Tbs. unsalted butter, melted
1⁄2 cup grated Gruyère cheese
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
3 cooked bacon slices, chopped
- Make the pastry. In the bowl of a food processor, pulse the flour and salt until blended. Scatter the butter over the flour and pulse until the mixture resembles pea-size crumbs. While pulsing, add the ice water 1 Tbs. at a time until the dough begins to come together. Transfer the dough to a silicone work mat and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.
- Position a rack in the lower third of an oven and preheat to 400°F.
- On a silicone work mat, divide the dough into 4 portions and form into balls. Roll out each into a 8" round. Press 1 round into a 6" tart pan and fold in the overhang. Press to make the sides thicker than the bottom. Repeat with the remaining dough. Using a fork, prick the dough in several places. Freeze the shells for 15 minutes.
- Bake for 15 minutes. Transfer to a wire rack and let cool. Reduce the heat to 350ºF.
- Make the filling. In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide the bacon among the tart shells, then pour the filling into the shells. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes before serving.
Recipe adapted from Williams-Sonoma Kitchen
For more inspiration, visit out Tarts Pinterest board.