Bacon, Onion & Brie Tart
1/2 onion, diced
2 cloves garlic, minced
1/2 lb. bacon, chopped
1 cup brie, outer rind removed, diced
1 recipe pate brisee
3/4 cup heavy cream
1/2 tsp. salt
1/4 tsp. white pepper
Pinch of nutmeg
Beat eggs thoroughly; add in the cream, nutmeg, salt and pepper. Blend well.
Cook bacon in a large saute pan. Remove from the pan once browned. Add onion and garlic to the pan and saute briefly, until edges begin to lightly brown. Remove onions and garlic from the pan, drain off any excess fat. Line the tart pan with brie, onion, garlic and bacon.
Pour custard into the tartlets, filling it 3/4 of the way full. Bake in pre-heated 350°F oven. Bake 20-30 minutes or until set and browned.
2 cups all-purpose flour
8 Tbsp. butter, chopped and chilled
2 egg yolks
3/4 tsp. salt
3-4 Tbsp. cold water
Sift flour onto a flat surface and make a large well in the center. Place butter, egg yolks, salt and a small amount of water in well and quickly work with fingertips until partly mixed. Using fingertips of both hands, gradually work in flour to form coarse crumbs. If crumbs are dry, add more water, a few drops at a time. Press dough into a ball – it should be soft but not sticky.
Lightly flour working surface and blend dough by pushing it away with the heel of your hand and gather it up with either a scraper or a spatula. Dough should be smooth and pliable and should peel easily from working surface. Press into a ball. Wrap in plastic wrap and refrigerate for 10-15 minutes. Wrapped dough can be kept in the refrigerator for up to 3 days and in the freezer for 6 months.