Ingredients:
Crust:
- 2 C All Purpose Flour
- 1 C Butter, Diced
- 1 T Salt
- ¼ C Ice Water
Filling:
- 1# Bacon, cut into lardons
- 4 C Yellow Onions, melted in butter
- 1 t Fresh Thyme Leaves, finely chopped
- 2 C Gruyere, Grated
- 1 C Heavy Cream
- 1 ½ C Milk
- 6 Eggs
- 1 T Kosher Salt
- 1 t Black Pepper
- ½ t Finely Grated Nutmeg
Method
Crust:
- Place the butter, flour and salt in the bowl of the kitchen-aid and mix on medium speed until the butter is completely mixed with the flour. Lower the speed and add the water and mix to incorporate. Remove the dough from the mixer and form into an 8-inch disc.
- Wrap in plastic wrap and allow the dough to rest for half an hour.
- Roll the crust to about ¼ inch thickness and place it into a 9-inch, deep tart pan, using your fingers to form the edges.
Filling:
- Add ¼ C Butter to a sauce pot over low heat. Once the butter is melted, add the yellow onions and 2 T water and cook, still over low heat, for at least one hour, or until the onions have no tooth. Stir occasionally so the onions do not gain any color.
- In a large sauté pan, cook the bacon lardons until they are fully cooked but not crispy. Strain the bacon fat, keeping the bacon in the pan. Add the onions and thyme leaves to the pan and cook over low heat until the mixture is warm.
- Whisk the eggs with the salt, black pepper and nutmeg until the eggs are completely scrambled. Add the cream and milk and whisk until incorporated.
To Bake:
- Spread the bacon mixture evenly along the bottom of the tart crust. Add the gruyere cheese and spread evenly. Pour the egg mixture over the filling and gently shake the pan to allow some of the cheese to float.
- Bake in an oven set at 325 on low fan for 30 minutes.
- Rotate and tent with foil and cook for an additional 30 minutes. Internal temperature should be around 155.