Smoked Gruyere & Bacon Tart

What separates a forgettable tart from an extraordinary one is quiche and a truly stunning tart lies in the crust. This recipe builds its foundation on the classic technique of blind baking — pre-baking the fluted tart shell before adding the filling. This simple but essential step ensures the base stays shatteringly crisp rather than turning soft and soggy under the weight of the custard.

Inside, every layer is designed for maximum flavor. Thick-cut bacon is rendered until crisp, spinach is wilted, and yellow onions are slowly caramelized in a splash of balsamic vinegar until golden and sweet. By cooking the moisture out of each ingredient on the stovetop first, you guarantee that the finished tart holds together beautifully.

The Silky Custard

The custard that binds everything together is rich, simple, and deeply savory. Rather than relying on whole milk alone, this version uses heavy whipping cream whisked vigorously with fresh eggs to create a luxurious, velvety filling. A key addition that should never be skipped is a sharp grating of nutmeg — it enhances the deep, smoky notes of the Gruyère cheese in the most beautiful way.

When the custard is poured over the layered ingredients and baked at 400°F, the egg mixture sets and puffs beautifully, trapping steam and creating a gorgeous, golden top. Allowing the tart to cool to room temperature before slicing is the final act of patience — it lets the custard set completely for clean, perfect slices.

Jorj Morgan

Smoked Gruyere & Bacon Tart

A symphony of flavors awaits in this elegant tart, where smoky Gruyere and crisp bacon meet sweet caramelized onions and tender spinach, all suspended in a delicate, rich custard within a flaky crust.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method

Ingredients

  

The Crust & Base

• 1 9-inch prepared pie crust (or homemade butter crust)
• ½ pound thick-cut bacon cut into 1-inch pieces

The Aromatic Filling

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion peeled and finely diced (about 1 cup)
• 1 tablespoon balsamic vinegar
• 1 pound fresh spinach leaves or 10 ounces frozen spinach, thawed and squeezed dry
• 1 teaspoon dried Herbs de Provence
• 8 ounces smoked Gruyere cheese grated (about 1 cup)

The Savory Custard

• 4 large eggs
• ½ cup heavy whipping cream
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• ½ teaspoon ground nutmeg

Method

 

Blind Baking the Crust

1. Preheat the oven to 400°F.
2. Unroll the pie crust and press it firmly into a 9-inch fluted tart pan with a removable bottom.
3. Pierce the bottom of the pie crust several times with a fork to prevent it from bubbling up.
4. Bake the empty crust until lightly golden and set, about 9 to 12 minutes. Remove from the oven and set aside.

Cook the Bacon & Filling

1. In a large skillet over medium-high heat, cook the 1-inch bacon pieces until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, discarding the excess drippings.
2. In the same skillet, melt the olive oil and unsalted butter over medium-high heat.
3. Add the finely diced yellow onion and cook until soft and translucent, about 5 minutes.
4. 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 the caramelized onions to a bowl.
5. Add the fresh spinach to the hot skillet and toss gently until just wilted, about 5 minutes. Season the spinach with the Herbs de Provence and remove from heat.

Fill the Tart Shell

1. Carefully slide the pre-baked fluted tart shell onto a sturdy baking sheet for easy transfer to the oven.
2. Scatter the crisp bacon pieces evenly across the bottom of the baked tart shell.
3. Cover the bacon with an even layer of the grated smoked Gruyere cheese, followed by the balsamic-caramelized onions, and finally the wilted spinach.

The Custard Build & Bake

1. In a medium bowl, vigorously whisk together the 4 large eggs and the heavy whipping cream.
2. Season the custard thoroughly with the kosher salt, coarse black pepper, and ground nutmeg.
3. Carefully pour the liquid custard over the layered ingredients in the tart shell, allowing it to seep into the crevices.
4. Carefully transfer the baking sheet into the hot oven. Bake until the egg mixture puffs beautifully and is deeply golden brown, about 30 minutes.
5. Allow the tart to cool slightly to room temperature so the custard can set before slicing and serving.