Get ready to indulge in a savory and satisfying bacon tart that will delight your taste buds. This recipe combines a buttery and flaky tart dough with strips of crispy slab bacon, creating a perfect balance of flavors and textures. The creamy and rich filling made with eggs and heavy cream adds a lusciousness to this delectable dish. Whether you’re planning a brunch, a special occasion, or simply craving a delicious treat, this bacon tart is sure to impress. Let’s dive into the recipe and enjoy the delightful combination of bacon and tart goodness.
The journey begins with a tart dough that is rolled out to perfection, creating a base that’s both sturdy and delicate. The strips of slab bacon are cooked to a beautiful golden brown, releasing their tantalizing aroma and adding a crispy texture to every bite.
The filling, made with eggs, cream, salt, and pepper, is whisked together to create a velvety mixture that will envelop the bacon in a blanket of rich flavors. Once poured into the tart shell, the bacon strips are scattered on top, ensuring that each slice of this tart is packed with savory goodness.
As the tart bakes in the oven, the magic happens. The crust turns golden brown, achieving a perfect balance between flakiness and tenderness. The filling puffs up, creating a light and airy texture while maintaining its creamy indulgence. The aroma fills the kitchen, tempting you to take a bite even before it has cooled.
After patiently allowing the tart to cool, it’s time to serve and savor. Each slice reveals layers of buttery crust, savory bacon, and a creamy filling that melts in your mouth. The flavors dance on your palate, leaving you longing for another bite.
Whether enjoyed as a centerpiece for a brunch gathering or as a delightful treat any time of the day, this bacon tart is bound to captivate and delight everyone fortunate enough to partake. So, gather your ingredients, preheat your oven, and get ready to experience the sheer joy of this mouthwatering bacon tart.
INGREDIENTS:
- All-purpose flour, for dusting
- Tart Dough
- 10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
- 3 large eggs
- 2 cups heavy cream
- 3/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
INSTRUCTIONS:
- On a lightly floured work surface, roll out the tart dough to a thickness of 1/4 inch. Cut out a 13-inch circle from the dough. Press the dough onto the bottom and up the sides of an 11-inch tart pan with a removable bottom. Trim the excess dough flush with the top edge of the pan. Prick the bottom of the dough all over with a fork. Transfer the tart shell to a rimmed baking sheet and freeze it until firm, approximately 30 minutes. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake the tart shell until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment paper and weights, and continue baking until the crust is pale golden brown, approximately 10 minutes. Let the tart shell cool completely on a wire rack. Keep the oven on.
- In a large skillet, cook the bacon over medium heat until browned, approximately 10 minutes. Transfer the cooked bacon to paper towels to drain excess grease.
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the mixture into the tart shell and scatter the bacon strips on top. Bake the tart until it puffs up and turns pale golden brown, about 30 minutes. Allow the tart to cool for at least 30 minutes before serving.