1 3⁄4 c. flour
8 T. unsalted butter, plus additional 1 T. cut into small pieces
1 t. salt, divided
3⁄4 c. grated Gruyère cheese
1⁄2 c. heavy cream
1⁄2 c. milk
1⁄4 t. cayenne
1⁄4 t. freshly grated nutmeg
Freshly ground black pepper, to taste
3 slices bacon, finely chopped
Place flour, 8 T. butter, and 1/2 t. salt in a bowl.
Rub the mixture together with your fingers until pea-size crumbles form.
Add 1 egg and 1 T. ice-cold water, stirring until dough forms.
Knead dough briefly until it is smooth, then shape into a disk.
Wrap in plastic and chill for 1 hour.
Whisk together remaining 2 eggs, cheese, cream, milk, cayenne, nutmeg, 1/2 t. salt, and pepper to taste in a bowl.
Cook bacon in an 8-inch skillet over medium heat to render its fat, about 12 minutes; cool.
Add to egg mixture; set filling aside.
Roll the dough into a 13-inch circle and transfer to a 11-inch tart pan with a removable bottom, pressing into bottom and sides.
Trim excess dough; chill for 30 minutes.
Pre-heat oven to 375 F.
Prick bottom of dough with a fork; cover with parchment paper, fill with dried beans, and bake until set, about 20 minutes.
Remove paper and beans; bake until light brown, about 15 minutes.
Reduce oven temperature to 325 F.
Pour filling into crust and add dot with additional 1 T. butter.
Bake for about 20 minutes, until puffed and browned slightly.
Serves 6 - 8.