Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ½ tsp salt
  • 3-4 tbsp ice water
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup grated Gruyère cheese (or Swiss cheese)
  • 6 oz bacon or lardons, cooked and chopped
  • ½ tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh thyme (optional, for garnish)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in the chilled butter until mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, mixing until dough holds together.
  4. Shape dough into a disc, wrap in plastic, and chill for 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. In a bowl, whisk together eggs, cream, mustard, salt, and pepper.
  7. Stir in cheese and cooked bacon.
  8. Roll out dough to fit the tart pan and transfer to the pan.
  9. Blind bake the crust for 10-15 minutes with weights.
  10. Remove weights and pour in the filling mixture.
  11. Bake for 35-40 minutes or until set and lightly golden.
  12. Cool slightly before slicing.