A French bistro classic made with a crisp pastry crust filled with a creamy egg mixture, smoked beef bacon, and Gruyere cheese, then baked. Slice and serve hot or at room temperature.
Rub the flour and cold butter together with your fingertips until the mixture resembles coarse crumbs. Add the egg and salt, knead briefly until combined without lumps, and shape into a ball. Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough and fit it into a greased tart pan. Cover it with parchment paper and dried beans or other legumes, then blind-bake in a preheated oven for 10 minutes. Remove the weights and bake for 5 minutes more.
Briefly cook the beef bacon pieces in a small dry skillet, then drain them on paper towels.
Whisk the eggs, cream, nutmeg, salt, and black pepper. Sprinkle the cooked bacon and some of the Gruyere over the blind-baked crust, pour the cream mixture on top, and sprinkle with the remaining cheese.
Bake at 190°C / 375°F for 30–35 minutes, until the filling has puffed slightly and the center jiggles slightly. Remove from the oven and let rest for at least 10 minutes before slicing.
Important: Blind-bake the crust before adding the filling (weigh down parchment paper with dried beans or other legumes and bake for 10 minutes); otherwise, the base may become soggy and remain undercooked. Allergens: contains eggs, gluten (wheat flour), and milk/cream.
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