Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, diced
- 4 shallots, thinly sliced
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Gruyere cheese
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a floured surface to fit the tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim the excess dough.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes. Set aside to cool.
5. In a skillet, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside.
6. In the same skillet, sauté the sliced shallots until they are soft and caramelized. Remove from heat and set aside.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
8. Spread the cooked shallots and bacon evenly in the bottom of the tart crust. Pour the egg mixture over the top.
9. Sprinkle the grated Gruyere cheese over the egg mixture.
10. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
11. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 360
Fat: 28g
Carbohydrates: 13g
Protein: 13g
Sodium: 470mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss or Cheddar cheese.
- Instead of bacon, you can use pancetta or ham.
- Instead of shallots, you can use onions.
Variations:
- Add chopped fresh herbs like thyme or rosemary to the egg mixture.
- Add sliced mushrooms to the shallot and bacon mixture.
- Use a gluten-free pie crust for a gluten-free version.
Tips and tricks:
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
- Serve the tart warm or at room temperature.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs like thyme or rosemary.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Roasted Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is still liquid after the recommended baking time, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tarts have been a popular dish in Europe since medieval times. They were often filled with meat and vegetables and served as a main course.
Flavor profiles:
The shallots and bacon add a savory and slightly sweet flavor to the tart, while the Gruyere cheese adds a nutty and creamy flavor.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.
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