Any leftover tart makes a great next-day lunch.


Credit: Photography by Jennifer Causey

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. On a lightly floured surface, roll the piecrust into a 12-inch round. Transfer to a 10-inch tart pan. Press the crust gently onto the sides of the pan. Bake the crust until light golden, 10 to 12 minutes. Let cool.

  • Meanwhile, in a medium skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain. Add the onion to the bacon drippings in the skillet and cook over medium heat, stirring often, until soft, about 5 minutes. Using a slotted spoon, transfer the onion to a paper towel–lined plate.

  • In a large bowl, whisk the eggs, cream, Dijon, cayenne, nutmeg, 2 tsp. salt, and 1/2 tsp. pepper. Stir in the onion and half the cheese.

  • Scatter the bacon over the bottom of the crust. Pour in the eggs.

  • Bake the tart until puffed, golden, and cooked through, 25 to 30 minutes; tent with foil if the crust browns too quickly. Let cool for 5 minutes. Sprinkle with the remaining cheese and the thyme; season with pepper.