Smoked Fontina & Bacon Tart
Blind-bake the crust and render the bacon the evening before, then layer and pour the custard the day you plan to serve. Let the finished tart cool to room temperature before releasing the fluted ring — the custard needs that resting time to set cleanly. Gorgeous sliced into slim wedges and served at room temperature alongside a simple green salad.
A truly memorable brunch tart starts with a crust made entirely from scratch. Working deeply chilled butter into flour with ice water creates tiny pockets of cold fat throughout the dough. When those pockets hit the heat of the oven, they release steam, forcing the pastry to puff into shatteringly crisp, flaky layers strong enough to support a dense, savory custard filling without ever going soggy.
The key to a crisp-bottomed tart is the blind bake. Pre-baking the delicate, fluted shell on its own sets it firmly and creates an impermeable barrier before any wet ingredients are added. This crucial step prevents the moisture from the eggs and cream from seeping into the raw dough, guaranteeing a flawlessly crisp foundation.
Layering the Filling
Inside the tart, it is all about bold flavors and thoughtful layering. Crisping thick-cut bacon and caramelizing onions in a dark balsamic reduction provides a deep, savory base. Topping this with freshly grated smoked Fontina — an exceptional melting cheese — creates a rich, stretchy layer that binds the spinach and bacon beautifully together.
The crowning touch is the savory custard pour. Whisking extra-large eggs with heavy cream and a pinch of ground nutmeg yields a rich, velvety liquid. Poured slowly over the layered filling, it seeps into every crevice and puffs dramatically in the hot oven into a deeply golden, beautifully set centerpiece.
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
The smoky scent of bacon and melting fontina recalls cherished heirloom traditions from kitchens past. This tart invites guests to share in a legacy of unhurried warmth and heartfelt Southern hospitality.
The Art of the Host
- High-capacity food processor (for pastry lamination)
- 9-inch dark metal fluted tart pan (with removable base)
- Heavy wooden rolling pin
- Professional stainless steel cheese grater
- Heavy wire cooling rack
- Polished silver pie server
Neighborly Grace
- THE PRESENTATION: Never attempt to slice or serve a hot tart directly from the oven. Allow it to cool to room temperature, which allows the molten Fontina and puffed custard to structurally set. Carefully press up the removable bottom to release the fluted ring, and slide the pristine tart onto a chilled marble or white ceramic cake stand to instantly enhance its visual prestige.
- THE POUR: A lush, fruit-forward Pinot Noir or a highly effervescent, bone-dry Champagne provides the essential acidic and carbonated lift needed to seamlessly cut through the heavy cream custard and the intense smoke of the Fontina and bacon.
- THE VIBE: Cultivate a bright, elegant daytime sanctuary. Maximize natural daylight, set the table with crisp, pressed white linens, and curate a background of light classical strings or acoustic Parisian jazz to match the sophisticated, French-inspired soul of the menu.