Preparation

1. 1. Preheat oven to 350°F with one rack in the
2. lower position and one rack in the middle
3. position.
4. 2. Roll out the rested pâte brisée dough and
5. fit it into a 9-inch tart pan with removable
6. bottom. Prick the bottom and sides of
7. the dough with the tines of a fork, being
8. sure to not pierce the dough all the way
9. through. Line the dough with foil, and
10. then weigh it down with pie weights (dried
11. beans or rice work just as well). Place
12. the tart pan in the lower position of the
13. preheated oven and bake for 25 minutes,
14. or until the dough no longer looks wet.
15. Carefully remove the foil with weights and
16. then move the shell to the middle rack for an
17. additional 5 minutes, or until lightly browned.
18. 3. Remove and allow to cool completely
19. before filling.
20. 4. In a medium to large skillet, cook the diced
21. bacon until browned and crispy. Remove
22. and transfer to a paper towel-lined plate
23. to drain excess oil. Remove all but 1
24. tablespoon of the bacon grease and then
25. return the skillet to the stove. Set over
26. medium-low heat and then add the shallot.
27. Sauté until softened. Remove and allow to
28. cool slightly.
29. 5. Put the half & half, eggs, salt, and pepper
30. into a medium mixing bowl. Mix on Speeds
31. 2 to 3 until completely combined, about 1
32. minute; you want to be sure there are no
33. flecks of egg yolk.
34. 6. Place the cooled tart pan onto a rimmed
35. baking sheet (this will make it easier to
36. transfer to the oven). Sprinkle the bacon
37. and shallot evenly on the bottom of the
38. blind-baked tart shell. Pour the half & half/
39. egg batter over the bacon and shallot
40. and then top with the shredded cheese.
41. Sprinkle the chives on top of the cheese.
42. 7. Carefully place the filled shell on the pan
43. onto the middle rack of the preheated
44. oven. Bake until it is just set around the
45. edges, but still a little jiggly in the center,
46. about 20 to 22 minutes.
47. 8. Remove and allow to cool slightly before
48. slicing and serving.