Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A wonderful savoury tart to enjoy with soup and salad.

Ingredients Nutrition


  1. Make pastry shell: Blend flour, butter, shortening and salt until mixture resembles coarse meal; stir in 1/3 cup ice water and form dough into a ball.
  2. Flatten ball slightly, dust with flour and chill it, wrapped in plastic wrap, for 30 minutes.
  3. Roll our 1/8 inch thick on a lightly-floured work surface.
  4. Fit into an 11 inch tart pan with a removable rim and trim the edge.
  5. Prick shell all over with a fork and chill for 30 minutes.
  6. Line with foil and fill with pie weights or dry beans.
  7. Bake shell on a baking sheet in the lower-third of preheated 400F oven for 10 minutes.
  8. Remove beans and foil and bake 5 minutes longer.
  9. Remove from oven.
  10. Maintain oven temperature.
  11. For filling: Cook bacon over moderate heat, stirring, until golden and transfer to paper towels to drain.
  12. Pour off fat and cook onions in butter with salt and pepper over moderate heat, stirring occasionally, until they are soft.
  13. Add flour and cook mixture, stirring, for 1 minute.
  14. Stir in cream and bacon, bring just to simmer, remove from heat and cool 10 minutes.
  15. Add eggs in a stream, stirring quickly so they don’t curdle, and season with nutmeg and salt and pepper.
  16. Pour into prepared pastry shell and bake on baking sheet for 35-40 minutes, or until top is golden-brown.
Most Helpful

I must admit I cheated a bit with this recipe I bought rolled short crust pastry for the base but followed the directions for cooking it. This is very tasty but think I would dot some blue vein cheese or tasty cheese next time I did it. Thanks evelyn.

Latchy April 18, 2004