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Smoked Gruyere & Bacon Tart

A masterclass in savory pastry architecture. This deeply rich tart features a crisp, blind-baked fluted crust layered with balsamic-caramelized onions, wilted spinach, crisp bacon, and smoked Gruyere cheese, bound together by a delicate, nutmeg-laced heavy cream custard.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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.
Rendering the Base & Aromatics
  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.
The Architectural Layering
  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.