Servings: six as a main course, twelve as an appetizer.
Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin wedges and serve it as an appetizer along with aperitifs. It’s delicious warm or at room temperature.
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In a food processor, pulse the flour, thyme, salt, and pepper to blend thoroughly. Add the butter and pulse until the butter pieces are about the size of rice grains (about eight 1-second pulses). Add the ice water 1 Tbs. at a time through the feed tube while pulsing in short bursts until the dough starts coming together. It may still look crumbly, but if you press it with your fingers, it should become compact. (Don’t add more water than absolutely necessary to get the dough to cling together.) Turn the dough out onto a clean work surface and, using your hands, gather and press the dough into a rough ball, blotting up the stray crumbs.
Lower the oven temperature to 375°F.
Store leftovers in the refrigerator, covered. Reheat for 10 to 15 minutes at 350°F.
Astoundingly good! Of course, it helps to have really good bacon, and really good cheese. This time I made it with King Arthur Gluten Free Pie Crust, and still - amazing. Plus the leftovers the next day didn't have a soggy crust. An advantage of gluten free. Adding thyme to the crust isn't a must, but adds depth.I served a green salad with apples, pecans, feta and balsamic vinaigrette and a nice wine. Great meal.This would be wonderful cut small for appetizers, too. Pretty rich! Oh, it really is necessary to let it rest for 30 minutes before serving. It firms up, and the taste is better when it isn't burning hot.
I used purchased pie crusts and made mini tartletts for a luncheon. This recipe is delicious. The gruyere cheese is a must, I would not subsitute here !
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