Smoked Fontina & Bacon Tart
Cut cold butter into flour for a genuinely flaky homemade crust, blind-bake it, then layer crisp bacon, balsamic onions, wilted spinach, and smoked Fontina before pouring in a nutmeg-scented custard. Fontina is an exceptional melter that binds the base securely. This is a from-scratch savory tart worth every one of its unhurried minutes.
There is a deep pleasure in a tart made entirely by hand — the smell of butter pastry baking, smoky Fontina melting into bacon and greens, a custard puffing golden in a crust you rolled yourself. This is unhurried, satisfying cooking, the kind that rewards a slow afternoon with something far greater than the sum of its humble parts: a savory tart with the elegance of a French bistro and the soul of a home kitchen.
The All-Butter Pastry
A great tart begins with its crust, and the secret is cold. Pulse deeply chilled, cubed butter into the flour only until it forms pea-sized crumbs — those distinct pockets of solid fat are what steam and separate in the oven to create flaky layers. Bind it with the barest amount of ice water, chill the disk a full hour to relax the gluten and re-firm the butter, then blind-bake it golden and set so the base stays crisp beneath the custard.
Layering the Smoky Filling & Custard
Order matters when you build the filling. Scatter the crisp bacon first, then a bed of smoked Fontina — its excellent melt anchors everything above it — followed by balsamic-caramelized onions and wilted, herb-seasoned spinach. Pour the nutmeg-scented cream custard over the top and let it seep down into every crevice. As it bakes, it sets into a savory, puffed cushion that binds the smoky layers into one elegant slice.
Smoked Fontina & Bacon Tart
Ingredients
Method
- Place the all-purpose flour and pinch of salt into the bowl of a food processor. Pulse twice to combine.
- Drop the deeply chilled, cubed butter evenly over the flour. Pulse the machine repeatedly (about 10 seconds) until the fat is cut into the flour and the mixture resembles coarse, pea-sized crumbs. (Preserving these cold butter pockets is critical for a flaky crust).
- With the machine running continuously, slowly stream the ice water through the feed tube just until the dough begins to clump together and pull away from the sides. Stop immediately.
- Turn the shaggy dough out, gather it into a tight ball, flatten it into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for a minimum of 1 hour to completely relax the gluten and solidify the butter.
- Preheat the oven to 400°F. Roll the chilled dough out on a floured surface to a ¼-inch thickness. Press it firmly into a 9-inch fluted tart pan with a removable bottom.
- Pierce the bottom of the raw crust repeatedly with a fork. Bake the empty crust (blind bake) until lightly golden and firmly set, about 9 to 12 minutes. Remove and set aside.
- In a large skillet over medium-high heat, cook the 1-inch bacon pieces until deeply crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to paper towels. Carefully pour off the excess fat.
- In the same skillet, melt the olive oil and 1 tablespoon of butter over medium-high heat. Add the diced yellow onion and cook until soft, about 5 minutes.
- Drizzle the balsamic vinegar over the onions and cook for an additional 4 to 5 minutes until the onions are deeply golden and slightly syrupy. Transfer to a bowl.
- Add the fresh spinach to the hot skillet and toss gently until just wilted, about 5 minutes. Season the spinach heavily with the Herbs de Provence.
- Carefully slide the pre-baked fluted tart shell onto a sturdy baking sheet for easy transfer.
- Scatter the crisp bacon pieces evenly across the bottom of the baked tart shell. Cover the bacon with an even layer of the grated smoked Fontina cheese. (Fontina is an exceptional melting cheese that binds the base securely).
- Cover the cheese with the balsamic-caramelized onions, followed by the wilted spinach.
- In a medium bowl, vigorously whisk together the extra-large eggs, heavy whipping cream, kosher salt, coarse black pepper, and ground nutmeg.
- Carefully pour this liquid custard entirely over the layered ingredients in the tart shell, allowing it to seep deep into the crevices.
- Bake in the 400°F oven until the egg mixture puffs beautifully and is deeply golden brown and fully set in the center, about 30 to 40 minutes.
- Allow the tart to cool to room temperature to stabilize the custard before releasing the fluted ring and slicing.
The Heart of the Table
To make a tart from scratch is to spend your afternoon on someone else's pleasure — and that investment is felt in every bite. There is an old, generous craftsmanship in a hand-rolled crust and a filling built with care, the sort of dish that quietly announces the cook took their time because the people at the table were worth it. Excellence, here, tastes like butter and smoke and attention.
The Art of the Host
A food processor makes the pastry nearly foolproof, cutting the cold butter into the flour in seconds without warming it in your hands. A 9-inch fluted tart pan with a removable bottom gives the clean, professional edge and an easy release, and a sturdy baking sheet beneath it makes transferring the filled shell to the oven safe and steady. Keep the butter and water cold at every step — it's the whole secret to flake.
Neighborly Grace
- The Preparation: Cut cold butter into the flour for a flaky homemade crust, blind-bake it, then layer the bacon, balsamic onions, spinach, and Fontina before the custard goes in. Bake ahead and serve just warm or at room temperature.
- The Pour: A dry sparkling wine or a light Pinot Noir suits the smoky Fontina and bacon. For a non-alcoholic option, a sparkling grape or an apple cider cuts the richness.
- The Vibe: This is elegant, unhurried luncheon fare — set the tart out in wedges with a green salad and let its smoky, savory custard do the entertaining.