A quintessential French tart from Lorraine: a flaky, buttery crust filled with smoky lardons, caramelized onions (optional), and a silky custard — simple ingredients elevated to elegant comfort food. Perfect for brunch, dinner, or a picnic slice.
Why you'll love it
- Rich custard meets smoky bacon — satisfying and balanced.
- Make-ahead friendly: refrigerate and reheat without losing texture.
- Customizable — add Gruyère for nuttiness or nutmeg for warmth.
Directions (Short & Sharp)
- Blind-bake a 9" pie crust until lightly golden. Let cool.
- Sauté diced bacon (lardons) until crisp; drain. Optionally soften onions in the rendered fat.
- Whisk 4 large eggs with 1 1/4 cups heavy cream, salt, pepper, and nutmeg.
- Scatter bacon (and onions) into crust, add Gruyère, then pour custard. Bake at 180°C/350°F for 30–35 minutes until set.
- Rest 10–15 minutes, slice, and serve warm or room temperature.