A simple, flavorful tart that’s great for breakfast or a light lunch or dinner.

For the crust:

320 grams AP flour

1 1/2 tsp salt

1 cup butter, cold and cubed

1/2 - 3/4 cup cold water

Filling:

4 large eggs

1 cup cream

3/4 cup grated grana

2 sprigs rosemary, picked and chopped - about 2 tablespoons

2 large onions, julienned

2 medium russet or Yukon gold potatoes, sliced thinly on the mandoline

4 slices of thick cut bacon, cubed

MY BASIC TART CRUST:

In a medium bowl, mix together flour and salt with your fingertips. Add the cold, cubed butter and toss to combine. Transfer this mixture to the bowl of a food processor (keeping your used bowl on your station) and pulse until the mixture resembles pebbly soil. Pour the mixture back into your mixing bowl.

Working quickly, add an approximate quarter cup of cold water to the mixture. Using your fingertips in a circular motion, gently mix the water into the flour/butter mixture until incorporated. Repeat this step with another scant 1/4 cup. If the mixture can form a ball and hold its shape, the dough is moist enough. Repeat with the last bit of water, adding a small splash (or even just wetting your fingers and mixing them through) until your dough comes together and forms a shaggy mass. If your dough is sticky, it’s too moist! Err on the side of caution.