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1
Make the tart shell In a food processor, combine the flour with the salt, butter and shortening and process for 5 seconds.
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2
Sprinkle the ice water over the flour mixture and process until the dough just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.
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3
Turn the dough out onto a work surface, gather any crumbs and pat it into a disk.
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4
Wrap in plastic and refrigerate until chilled, about 30 minutes.
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5
Make the tart shell Preheat the oven to 400.
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6
On a lightly floured work surface, roll out the dough to an 11-inch round about 1/8 inch thick.
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7
Fit the pastry into a 9-inch fluted tart pan with a removable bottom; trim the overhanging pastry.
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8
Patch any cracks with the pastry trimmings.
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9
Using a fork, prick the bottom of the tart shell several times to allow steam to escape during baking.
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10
Refrigerate the tart shell for 30 minutes, or until chilled.
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11
Make the tart shell Line the tart shell with foil and fill with pie weights or dried beans.
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12
Bake for about 17 minutes, until lightly golden around the rim.
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13
Remove the foil and weights and lower the oven temperature to 375.
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14
Bake for about 13 minutes longer, until the pastry is lightly golden all over.
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15
Let cool completely on a rack.
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16
Leave the oven on.
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17
Meanwhile, make the filling In a large skillet, cook the bacon over moderately low heat, stirring frequently, until crisp, about 8 minutes.
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18
Using a slotted spoon, transfer the bacon to a paper towellined plate.
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19
Add the onion to the skillet and cook over moderate heat, stirring, until softened, about 1 minute.
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20
Reduce the heat to low, add the maple syrup and cook until the onion is lightly caramelized, about 5 minutes.
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21
Meanwhile, make the filling In a blender, combine the goat cheese, sour cream, egg, egg yolk, allspice, salt and pepper and blend until smooth.
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22
Add the heavy cream and pulse just until the custard is blended.
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23
Assemble the tart Scatter the onions, bacon and Gruyere cheese evenly in the cooled tart shell.
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24
Pour in the custard, being careful not to overfill; you may have a bit of custard left over.
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25
Bake the tart in the center of the oven until golden brown and the center is just set, about 25 minutes.
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26
Cool on a rack for 15 minutes, then carefully remove the tart ring and serve warm.
