Ingredients:

  • 250g all-purpose flour
  • 150g unsalted butter, cubed and ice-cold
  • 2 large egg yolks (1 for pastry, 1 for filling)
  • 3 tbsp ice water
  • 0.5 tsp sea salt
  • 200g thick-cut smoked bacon, diced
  • 150g Gruyère cheese, freshly grated
  • 3 large eggs
  • 200ml whole milk
  • 100g plain Greek yogurt
  • 1 small shallot, finely minced
  • 0.25 tsp nutmeg, freshly grated
  • 1 pinch cayenne pepper
  • 0.25 tsp black pepper

Instructions:

  1. Combine 250g flour and 0.5 tsp salt in a bowl, then rub in 150g cold butter using your fingertips until it looks like coarse breadcrumbs with some pea sized chunks. Note: Those chunks are your flake makers.
  2. Mix in 1 egg yolk and 3 tbsp ice water, bringing it together quickly until a rough dough forms. Do not overwork it.
  3. Wrap the dough and chill for 30 minutes, then roll it out on a floured surface until it is 3mm thick.
  4. Line your tart tin, trim the edges, and prick the base with a fork. Chill for another 15 minutes to prevent shrinking.
  5. Line with parchment, fill with baking beans, and bake at 180°C for 15 minutes. Remove beans and bake for 5 more mins until the base looks dry and sandy.
  6. Fry 200g diced bacon in a skillet over medium heat until golden and crispy. Drain on paper towels.
  7. In the same pan (fat drained), sauté 1 minced shallot for 2 minutes until translucent and fragrant.
  8. Whisk 3 eggs, 1 egg yolk, 200ml milk, 100g Greek yogurt, nutmeg, cayenne, and black pepper until completely smooth and pale.
  9. Scatter the cooked bacon, shallots, and 150g grated Gruyère into the pre baked crust.
  10. Pour the custard over the fillings and bake at 180°C for 25-30 minutes until the center has a slight wobble and the top is golden.