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Stunning plated serving of Smoked Gruyere & Bacon Tart, a chef-tested recipe by Chef Jorj Morgan.
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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Crust & Base
  • 1 (9-inch) homemade or prepared pie crust
  • ½ pound bacon, cut into 1-inch pieces
The Aromatic Filling
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, peeled and finely diced, about 1 cup
  • 1 tablespoon balsamic vinegar
  • 1 pound fresh spinach leaves, about 4 cups (or substitute with 10 ounces frozen spinach, thawed and drained)
  • 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°.
  2. Unroll the pie crust and press into a 9-inch fluted tart pan with removable bottom.
  3. Pierce the bottom of the pie crust with a fork.
  4. Bake until the pie crust is golden, about 9 to 12 minutes.
Cook the Bacon & Filling
  1. Cook the bacon in a skillet, over medium high heat, until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off the bacon drippings.
  2. Heat the olive oil and butter in the skillet, over medium high heat.
  3. Cook the onion until soft, about 5 minutes.
  4. Drizzle with balsamic vinegar and cook for 4 to 5 minutes more. The diced onion should be golden and slightly syrupy. Transfer to a bowl.
  5. Add the spinach to the skillet and cook until just wilted, about 5 minutes. Season with Herbs de Provence and set aside.
Fill the Tart Shell
  1. Carefully slide the baked tart shell onto a baking sheet.
  2. Sprinkle the bacon onto the bottom of the baked tart shell.
  3. Cover the bacon with grated cheese. Cover the cheese with the caramelized onion.
  4. Spread the spinach over the top.
The Custard Build & Bake
  1. Whisk together the eggs and cream, and season with salt, pepper and nutmeg.
  2. Carefully pour this mixture over the ingredients in the tart.
  3. Place the baking sheet with tart into the oven. Bake until the egg mixture puffs and is golden, about 30 minutes.
  4. If not serving immediately, cool the tart to room temperature. Wrap the tart in plastic wrap and refrigerate. Bring to room temperature and remove from outer ring before serving.